Ingredients
For the Soup Base:
- Olive Oil: 2 tablespoons (for sautéing)
- Onion: 1 large Yellow Onion, finely chopped (about 1.5 cups)
- Garlic: 4-6 cloves Garlic, minced (about 1.5 tablespoons)
- Jalapeño or Serrano Chile: 1 medium, finely minced (seeds removed for less heat, optional, adjust to taste)
- Carrot: 1 medium Carrot, finely chopped (about 1/2 cup, adds subtle sweetness and body)
- Celery: 1 stalk Celery, finely chopped (about 1/2 cup, adds aromatic base flavour)
- Fire-Roasted Diced Tomatoes: 1 can (28 ounces / 794g), undrained (fire-roasted adds smoky depth)
- Vegetable Broth: 6 cups (1.4 litres) Low-Sodium Vegetable Broth (use a quality broth for best flavour)
- Tomato Paste: 2 tablespoons (intensifies tomato flavour)
Spices & Seasonings:
- Chili Powder: 1 tablespoon (use a good quality blend)
- Ground Cumin: 2 teaspoons
- Smoked Paprika: 1 teaspoon (key for a hint of smokiness)
- Dried Oregano: 1 teaspoon (preferably Mexican oregano if available)
- Salt: 1 teaspoon Kosher Salt (or to taste, adjust based on broth sodium)
- Black Pepper: 1/2 teaspoon Freshly Ground Black Pepper
- Bay Leaf: 1 large
Hearty Additions:
- Black Beans: 1 can (15 ounces / 425g), rinsed and drained
- Pinto Beans or Kidney Beans: 1 can (15 ounces / 425g), rinsed and drained (using two types adds texture)
- Corn: 1.5 cups (approx. 250g) Frozen or Fresh Corn Kernels (fire-roasted corn adds extra flavour)
- Lime Juice: Juice of 1 large Lime (about 2 tablespoons, adds essential brightness at the end)
- Fresh Cilantro: 1/4 cup, chopped (plus more for garnish)
For the Crispy Tortilla Strips (Highly Recommended):
- Corn Tortillas: 6-8 small Corn Tortillas
- Vegetable Oil: 2-3 tablespoons (or enough for shallow frying/baking)
- Salt: To taste
Essential Toppings (Choose your favorites!):
- Avocado: 1-2 ripe Avocados, diced or sliced
- Shredded Cheese: Monterey Jack, Cheddar, or a Mexican blend (or Vegan Shreds)
- Sour Cream or Greek Yogurt: (or Vegan Sour Cream/Cashew Cream)
- Fresh Cilantro: Chopped
- Lime Wedges: For squeezing
- Radishes: Thinly sliced (adds peppery crunch)
- Pickled Jalapeños: For extra heat
Instructions
- Prepare the Tortilla Strips (Do this first or while soup simmers):
- Cut: Stack the 6-8 corn tortillas and cut them into thin strips, about 1/4-inch wide and 2 inches long.
- Frying Method (Crispiest): Heat about 1/4 inch of vegetable oil in a large skillet or shallow pan over medium-high heat until shimmering (a strip should sizzle immediately). Working in batches to avoid crowding the pan, add the tortilla strips and fry, turning occasionally, until golden brown and crisp, about 2-4 minutes per batch. Use tongs to transfer the crispy strips to a plate lined with paper towels. Immediately sprinkle generously with salt.
- Baking Method (Healthier): Preheat oven to 400°F (200°C). Toss the tortilla strips with 2-3 tablespoons of oil and spread them in a single layer on a large baking sheet (use two if necessary). Sprinkle with salt. Bake for 8-12 minutes, flipping halfway through, until golden brown and crisp. Watch carefully as they can burn quickly. Let cool.
- Air Fryer Method: Toss strips with 1-2 tablespoons of oil and salt. Air fry at 375°F (190°C) for 5-8 minutes, shaking the basket occasionally, until golden and crisp.
- Sauté the Aromatics: Heat the 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 7-9 minutes.
- Add Garlic and Chile: Add the minced garlic and finely minced jalapeño (if using). Cook, stirring constantly, for about 1 minute until fragrant. Be careful not to burn the garlic.
- Bloom the Spices: Stir in the 2 tablespoons of tomato paste, 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano. Cook, stirring constantly, for 1-2 minutes. This toasts the spices and deepens their flavour.
- Deglaze and Add Liquids: Pour in about 1/2 cup of the vegetable broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond) – this adds great flavour.
- Simmer the Base: Add the remaining vegetable broth, the can of undrained fire-roasted diced tomatoes, the bay leaf, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir everything together well.
- Bring to Boil, then Simmer: Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for at least 20-30 minutes. This allows the flavours to meld and deepen. A longer simmer (up to 45 minutes) can develop even more flavour.
- Optional Blending (for Creamier Texture): If you prefer a slightly thicker, creamier broth, you can carefully remove the bay leaf and blend a portion of the soup. Either use an immersion blender directly in the pot to blend about one-third to one-half of the soup until smooth, OR carefully ladle about 2-3 cups of the soup (try to get mostly broth and cooked veggies, fewer whole tomatoes if possible) into a regular blender. Blend until smooth, then pour it back into the pot. Caution: Hot liquids expand in a blender; blend in small batches, remove the center cap of the lid, and cover with a folded towel to allow steam to escape.
- Add Beans and Corn: Stir in the rinsed and drained black beans, the rinsed and drained pinto/kidney beans, and the corn kernels.
- Heat Through: Increase the heat slightly and bring the soup back to a gentle simmer. Cook for another 5-10 minutes, uncovered, just until the beans and corn are heated through. Do not boil vigorously at this stage.
- Finish with Lime and Cilantro: Remove the pot from the heat. Remove and discard the bay leaf (if you haven’t already). Stir in the fresh lime juice (start with juice of 1 lime, add more if desired) and the 1/4 cup chopped fresh cilantro.
- Taste and Adjust: Taste the soup one last time. Adjust seasoning as needed – more salt, pepper, chili powder, or lime juice? Does it need a pinch of sugar to balance acidity (unlikely with carrots, but possible)?
- Serve: Ladle the hot soup into bowls. Be generous with the toppings – this is key! Add crispy tortilla strips, diced avocado, shredded cheese (or vegan alternative), a dollop of sour cream/Greek yogurt (or vegan alternative), extra cilantro, and serve with additional lime wedges on the side.
Nutrition
- Serving Size: one normal portion
- Calories: 250-350