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Mexican black bean tortilla soup


Hola everyone! How is winter season treating you all?

I am  pretty sure you all are keeping yourself warm with lots of hot chocolate, chai and soups. Today I am sharing recipe of a healthy and filling soup to kick start 2019 on a healthy note. This Mexican black bean tortilla soup is just what you need for cold nights. Its comforting, spicy and packed with vegetables and beans.


I am a big fan of Mexican cuisine. Its spicy, sour and tangy! Speaking of Mexican cuisine, tacos are my ultimate comfort food and these Mexican bean tacos with pico di gallo are so good that I can have them everyday. I highly recommend trying them.

Mexican cuisine incorporates lot of smoky elements in the recipes like char grilled dried chilies, onions,jalapenos and tomatoes for salsa and soups. I have used charred tomatoes and chilies in this soup which add such a good depth of flavor and make the soup really smoky.


This soup is tangy, smoky, spicy all at the same time and packed with nutrition. Don't even get me started on how easy and quick it is to put together. Soups like these are my favorite , hearty and enough as a meal on its own for lunch/dinner.

I personally like finishing the soup with some sharp cheddar which increases the flavor even more but you can totally skip it make this soup vegan. Crushed tortilla chips lend a wonderful crunch and texture in the soup. This soup is so yum that you won't be able to stop yourself from re-filling the bowl!


Diet: Vegetarian
Type: Appetizer/Main course

Serving size : 5-6 portions


Ingredients


2 Tbsp extra virgin olive oil

3-4 cloves garlic- chopped

2 medium onion- finely chopped

1/4th cup finely chopped cabbage

1/4th cup finely chopped carrot

4-5 whole tomatoes

2-3 dried red chilies 

½ cup boiled corn

1 cup boiled kidney beans

1 tsp cumin powder

2 tsp oregano

2-3 Tbsp tomato ketchup

½ tsp Tobasco

7-8 chopped jalapeno slices (pickled)

Salt

1 tsp black pepper powder

 

Garnishes

Coriander

Grated cheese- Cheddar/Regular processed cheese (Amul)

Chopped onion

Tortilla chips

Avocado

 

Method


Roast chilies lightly over open flame and take off heat till they become fragrant. Soak these charred chilies in warm water and set aside.


Next, roast tomatoes too till they are slightly charred and keep aside.

 

Heat oil in a non-stick deep pan and add garlic. Next, add onions and cook they are slightly brown in color.

 

Now add chopped cabbage and carrot, season with salt and pepper and cook covered with a lid till vegetables are slightly cooked.

 

Discard seeds of chilies. Roughly chop tomatoes and and blitz with chilies and add this  tomato-chili puree in the pan. Add cumin powder, oregano, ketchup, chopped jalapenos and cook for 5-10 minutes on low heat.

 

Next add boiled corn and kidney beans along with 3 cups of water/stock. Simmer the soup and then cook covered with a lid on medium heat for 10 minutes.

 

Finish the soup with Tobasco sauce. Taste and adjust seasoning.

 

Garnish the soup with tortilla chips, grated cheese,chopped onion and coriander before serving. 



If you try the recipe, don't forget to leave a comment. Also do take a picture and tag #fascinatingfoodworld on Instagram.


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