Tuesday, February 22, 2011

Spicy Tortilla Soup

Tortilla Soup Close-up

I have a weakness for Mexican food but one can not live on tacos alone so I'm often on the hunt for a delicious, easy and spicy Mexican dish to add to my repertoire.

Making Tortilla Soup

I recently spotted this great tortilla soup over at The Cooking Photographer's site. I made quite a few changes to her recipe to suit my own tastes but this is one fantastic soup! It's quick to make and delivers a wonderful punch of flavor.

Tortilla Soup

Spicy Tortilla Soup

2 tablespoons ground cumin

2 teaspoons paprika

2 teaspoons cayenne chili powder

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1 teaspoon coriander
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons vegetable oil + more for frying
1 large onion, diced
3 cloves garlic, minced
1 (4 ounce) can diced mild green chiles, drained
1 (23 ounce) can Diced Tomatoes
1/2 cup chopped cilantro
1 (15 ounce) can whole kernel corn, drained
2 (32 ounce) containers Vegetable Broth

2 (15 ounce) cans black beans, drained and rinsed
Juice of one lime
4 corn tortillas


1. Mix together cumin, sweet paprika, chili powder, garlic powder, oregano, coriander, salt and black pepper in a small bowl. Set aside.

2. Heat the vegetable oil in a large pot over medium-high heat. Add the onions and saute until soft. Add the spices and garlic. Cook for another 2-3 minutes.

3. Add the green chile peppers, tomatoes, cilantro, corn and vegetable broth. Cook until warmed through, about 5 minutes. Add the black beans and cook for 3 minutes before serving. Squeeze in lime juice.

4. Cut the corn tortillas into four triangles. Heat vegetable oil in a large pan. Drop the tortillas into the oil and fry until crisp. Drain and cool over clean paper towels. Use as garnish in your soup.

5. Serve the soup in large bowls and garnish as desired. I topped our bowls with sour cream, avocado, chips, scallions and cheddar cheese.
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