I posted this tortilla soup on instastories a few days ago and so many of you wanted the recipe. If it wasn’t for a friend of mine recommending I looked into something like Mission food recipes, I don’t even think I would have attempting this meal. But I am so glad I gave it a go. You guys would be missing out on this tortilla soup! I figured I would post it here so it’s easy to refer back to. You guys, this soup is so cozy, filling, and full of flavor it honestly blew my mind. I’m not a typical “soup” person because I’m a hungry hippo and like to scarf down my food quickly, but this soup might have changed my mind. I did not plan to post this, so please excuse the lack of photos. I do plan on sharing a few recipes throughout the month in the future, so stay tuned!
Makes 2 Servings | 30 Minutes
- Olive Oil
- 1 dried ancho chile
- 1 onion
- 2 garlic cloves
- 1 can pinto beans
- 2 tsp cumin
- 1 tsp dried oregano
- 1 can fire roasted crushed tomatoes
- 1/2 cup corn
- 3 yellow corn tortillas
- 1 avocado
- 1 lime
- Destem & Deseed ancho chile, then add to a pot with 3 cups of water. Boil, reduce heat to low, and cover until step 3. Peel & dice the onion, mince the garlic. (I used half of the onion, which I found to be the perfect amount). Drain and rinse the pinto beans.
- Place a large pot over medium-high heat with 2 tsp olive oil. Once hot add diced onion, minced garlic, cumin, dried oregano and 1 tsp salt. Cook until onion is translucent, about 2-4 minutes.
- Add pinto beans, can of crushed tomatoes, and corn to the pot. Stir, lower heat to medium-low and simmer. Transfer 2 cups of the cooking water from the ancho chile in Step 1, half of the ancho chile (this is what I used, but you can use more if you like it spicy), 1 tsp salt, and just 1 of the tortillas to a blender. Blend until smooth. Add mixture to the pot, cover and simmer soup over low heat.
- Thinly slice the remaining 2 tortillas (about 1/4 inch thick strips), cut strips in half and add to a saucepan over medium-high heat with 2 tbsp vegetable oil (I used 1.5 tbsp olive oil). Fry the tortillas until golden brown, 1-2 minutes. Transfer to a plate and sprinkle with salt.
- Cut an avocado into 1 inch cubes and add to a small bowl. Add cilantro leaves and juice from half a lime. Gently toss to combine.
- Cut remaining lime half into wedges. Turn the heat off the soup. Divide between large bowls. Top with fried tortilla strips and diced avocado mix. Serve with wedges & enjoy!
( This recipe is adapted from Purple Carrot, a meal delivery service I use and love. You can get $30 off your first box with code HANNAH, but I just want to let you know I make no money off that code, and this post is definitely not sponsored by them, just want to share the love! )
If you guys make this, let me know how you like it! I’m hoping we get another rainy day soon so I can cozy up again with it.