Best South Of The Border Tortilla Soup Recipe :- There is no question about that! Here is a recipe for a South of the Border Tortilla Soup that is not only bursting with flavor but also offers the ideal amount of warmth. You will find the recipe in the following paragraphs.
Best South Of The Border Tortilla Soup Recipe
It is not possible to cast doubt on the veracity of such an allegation! In this article, you will find a recipe for a South of the Border Tortilla Soup that is not only packed to the brim with flavor but also provides the ideal amount of warmth. The next paragraphs contain a recipe that has been provided for your convenience. Please find it below.
Ingredients:
For the Soup:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, diced (seeds removed for less heat)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken or vegetable broth
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for garnish)
- Sour cream or Mexican crema (for garnish)
- Shredded cheese (like Monterey Jack or cheddar) (for garnish)
For the Tortilla Strips:
- 4-6 corn tortillas, cut into thin strips
- 2 tablespoons vegetable oil
- Salt to taste
Instructions:
Make sure the tortilla strips are ready: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). In order to ensure that the tortilla strips are equally coated, toss them with vegetable oil and salt. Place the strips on a baking sheet in a single layer and spread them apart. Bake for ten to twelve minutes, or until the edges are golden brown and crispy. Put aside for later.
Preparing the Soup: In a large saucepan, bring the olive oil to a temperature of medium. Sauté the chopped onions for about three to four minutes, or until they become translucent. Add minced garlic and diced jalapeño, and continue cooking for an additional one to two minutes until the aroma is released.
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After adding chopped red and yellow bell peppers, continue to cook for approximately five minutes until the peppers have become more tender.
Cumin powder, chili powder, smoked paprika, and dried oregano should be sprinkled over the veggies, and then stirred to ensure that they are equally coated.
The diced tomatoes, together with their juices, and either chicken or veggie broth should be added first. Allow to come to a simmer.
The pot should be seasoned with black beans and corn kernels. Simmer the soup for twenty to twenty-five minutes to enable the flavors to combine and become more pronounced.
Add salt and pepper to taste, and season with salt. Stir in the juice of one lime after it has been squeezed in. Provide: The hot soup should be ladled into bowls. Place a handful of tortilla strips that have been fried on top of each bowl. To finish, garnish with shredded cheese, fresh cilantro, slices of avocado, a dollop of sour cream or Mexican crema, and a dollop of sour cream
Nutrition :
- Calories: 200-250 kcal
- Protein: 10-15g
- Fat: 5-10g
- Carbohydrates: 25-30g
- Fiber: 5-8g
- Sodium: 600-800mg (varies based on broth and seasoning)
- Vitamin A: 20-30% DV
- Vitamin C: 30-50% DV
- Iron: 10-15% DV
- Calcium: 6-10% DV
