Sopa de Tortilla y Frijol

Name: Sopa de Tortilla y Frijol
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 corn tortillas, cut into thin strips; 4 tbsp vegetable oil; 1 white onion, diced; 4 garlic cloves, minced; 1 dried ancho chile, stemmed, seeded; 2 cans canned fire-roasted diced tomatoes; 2 chipotle chile in adobo sauce; 4 cups low-sodium vegetable broth; 2 cans black beans (15 oz), drained, rinsed; 1 tsp ground cumin; 1 tsp kosher salt; 1/4 cup fresh cilantro, chopped; 2 limes, cut into wedges; 1 avocado, sliced

A boldly flavored vegan tortilla and black bean soup built on a fire-roasted tomato and chile broth, ladled over crispy tortilla strips for satisfying texture in every bite.

45 minEasyServes 4280 cal/serving

MexicanSoupStovetopVeganVegetarianHigh FiberDairy-FreeEgg-FreeNut-FreeAlcohol-Free

Ingredients

6 corn tortillas, cut into thin strips
4 tbsp vegetable oil
1 white onion, diced
4 garlic cloves, minced
1 dried ancho chile, stemmed, seeded
2 cans canned fire-roasted diced tomatoes
2 chipotle chile in adobo sauce
4 cups low-sodium vegetable broth
2 cans black beans (15 oz), drained, rinsed
1 tsp ground cumin
1 tsp kosher salt
1/4 cup fresh cilantro, chopped
2 limes, cut into wedges
1 avocado, sliced

Instructions

1

In a large skillet, heat half the 4 tbsp vegetable oil over medium-high heat. Fry 6 cut into thin strips corn tortillas in batches until golden and crisp, about 3 minutes. Drain on paper towels and season with a pinch of salt.
2

Place 1 stemmed, seeded dried ancho chile in a bowl, cover with boiling water, and soak for 10 minutes. Drain.
3

In a blender, combine the soaked dried ancho chile, 2 cans canned fire-roasted diced tomatoes, and 2 chipotle chile in adobo sauce. Blend until smooth.
4

Heat the remaining vegetable oil in a large pot over medium heat. Add 1 diced white onion and cook 4 minutes. Add 4 minced garlic cloves and cook 1 minute more.
5

Pour the blended chile-tomato sauce into the pot. Cook, stirring, for 3 minutes until thickened.
6

Add 4 cups low-sodium vegetable broth, 2 cans drained, rinsed black beans (15 oz), 1 tsp ground cumin, and 1 tsp kosher salt. Bring to a boil then simmer 15 minutes.
7

Divide crispy tortilla strips among bowls. Ladle soup over the top. Garnish with 1/4 cup chopped fresh cilantro, 1 sliced avocado, and limes.

Questions

How long does Sopa de Tortilla y Frijol keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Sopa de Tortilla y Frijol?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Cook this free in the app

Textual Chef is 4,512 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.