Sopa de Tortilla y Frijol
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.
Ingredients
- 6 corn tortillas, cut into thin strips
- 4 tbsp vegetable oil
- 1 white onion, diced
- 4 cloves 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 canned black beans, 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
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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.
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2
Place 1 stemmed, seeded dried ancho chile in a bowl, cover with boiling water, and soak for 10 minutes. Drain.
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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.
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4
Heat the remaining vegetable oil in a large pot over medium heat. Add 1 diced white onion and cook 4 minutes. Add 4 cloves minced garlic cloves and cook 1 minute more.
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5
Pour the blended chile-tomato sauce into the pot. Cook, stirring, for 3 minutes until thickened.
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6
Add 4 cups low-sodium vegetable broth, 2 cans drained, rinsed canned black beans, 1 tsp ground cumin, and 1 tsp kosher salt. Bring to a boil then simmer 15 minutes.
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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.