I make several variations on tortilla soup. My favorite is rich and creamy, fully pureed, and uses tortillas for thickening. But I like this one for a lighter meal, topped with toasted tortilla strips and a squeeze of lime juice.
This soup can be very spicy, depending on which dry peppers you use and whether you or not you blend them with the soup. I prefer japones, but ancho, pasilla, or even chipotle peppers are very good as well.
The broth is based on chile powder, and by that I mean pure roasted and ground peppers, not a blend of peppers combined with onion, garlic, oregano, and other ingredients. If you have a choice, go for a dark roast for the most intense flavor.
Spicy Three-Bean Soup with Tortilla Strips
1 onion, chopped
6 garlic cloves, minced
a handful of dry chile peppers
4 c. vegetable broth (or bone broth)
4 c. cooked beans (I used pinto, kidney, and black beans)
1 1/2 c. tomatoes, pureed (canned is fine)
3 T. chile powder
2 t. Mexican oregano
1 t. coriander
1/2 t. cumin
1 bunch of spinach, chopped
8 tortillas, sliced
2 avocados, diced
2 limes, quartered
shredded or crumbled cheese of choice, or plain yogurt, to serve (optional)
1 onion, chopped
6 garlic cloves, minced
a handful of dry chile peppers
4 c. vegetable broth (or bone broth)
4 c. cooked beans (I used pinto, kidney, and black beans)
1 1/2 c. tomatoes, pureed (canned is fine)
3 T. chile powder
2 t. Mexican oregano
1 t. coriander
1/2 t. cumin
1 bunch of spinach, chopped
8 tortillas, sliced
2 avocados, diced
2 limes, quartered
shredded or crumbled cheese of choice, or plain yogurt, to serve (optional)
Preheat the oven to 375.
Brush a baking pan with olive oil.
Arrange the tortillas on the pan in a single layer and sprinkle with salt.
Bake for 10-15 minutes, until lightly browned and crispy.
Heat 2 T. olive oil in a soup pot.
Add the onion and garlic and cook for about 5 minutes, stirring to prevent sticking.
Add the peppers and cook for another 5 minutes while stirring.
Add the broth, beans, tomatoes, and spices.
Bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes, stirring regularly.
Season to taste with unrefined salt.
Turn off the heat and remove the peppers.
For a mild flavor, discard the peppers and blend about a third of the soup,
then return the soup to the pot and reheat.
For a spicy flavor, blend the peppers with about a third of the soup,
then return to the pot, combine, and reheat.
Add the spinach and cook for 3-5 minutes, until the greens have lost much of their volume.
Finish off with a squeeze of lime and serve with another lime wedge.
Serve topped with the crispy tortilla strips, chunks of avocado, and cheese or yogurt.
(This recipe is shared with the Real Food Fiesta at Real Food Whole Health.)
Brush a baking pan with olive oil.
Arrange the tortillas on the pan in a single layer and sprinkle with salt.
Bake for 10-15 minutes, until lightly browned and crispy.
Heat 2 T. olive oil in a soup pot.
Add the onion and garlic and cook for about 5 minutes, stirring to prevent sticking.
Add the peppers and cook for another 5 minutes while stirring.
Add the broth, beans, tomatoes, and spices.
Bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes, stirring regularly.
Season to taste with unrefined salt.
Turn off the heat and remove the peppers.
For a mild flavor, discard the peppers and blend about a third of the soup,
then return the soup to the pot and reheat.
For a spicy flavor, blend the peppers with about a third of the soup,
then return to the pot, combine, and reheat.
Add the spinach and cook for 3-5 minutes, until the greens have lost much of their volume.
Finish off with a squeeze of lime and serve with another lime wedge.
Serve topped with the crispy tortilla strips, chunks of avocado, and cheese or yogurt.
(This recipe is shared with the Real Food Fiesta at Real Food Whole Health.)
8 comments:
How did I not know about this blog!?! Put it on my feed - I love it!!
So glad to see you!
I may possibly maybe perhaps making this soup tonight! It was on my list for last week, and I made beans to go in it. However, now the beans are a week old, and I fear it may not be wise to use them in this soup (knowing that it will last days itself). BUT I found some frozen beans this morning, woot!
Let me know how you like it!
This is pretty darn gorgeous! It looks and sounds amazing...and I say, since it has tortilla strips in it, it totally qualifies as tortilla soup...therefore I can commence with lusting after it... seriously, YUM!
After I posted on your blog, I was trying to think if I've ever put up a tortilla soup on this site, but I guess I haven't. I'll have to remedy that soon!
I love how healthy this is. And yummy too. I eat tortilla soup all the time but rarely make it at home. Thanks for the recipe.
We had this for dinner~yum!! I had made the "new year noodle soup" from Heidi at 101 cookbooks last week (very good, btw) and had a million beans leftover. I repurposed them (those that didn't go into last weeks soup) into this soup and it was delish! Thank you!
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