It’s clearly fall if I’m making two soups in a row. It’s also time for tacos to make an appearance on our table. And appear they did in the form of a very spicy tortilla soup that was fast, easy and delicious. To Nick’s surprise, it was also vegetarian (though still very filling). Like tacos, this soup is not complete without lots of toppings and it’s fun to build your own soup bowl and fight over who gets the last crispy tortilla strip.
Spicy Tortilla Soup
- 2 tbsp vegetable oil
- 1 yellow onion, diced
- 1 red onion, diced
- salt and pepper, to taste
- 10 oz frozen corn
- 2 jalapeño peppers, minced
- 5 cloves garlic, minced
- 2 tbsp cumin
- 2 tbsp chili powder
- 1 tbsp oregano
- 3 tbsp tomato paste
- 15 oz fire roasted diced tomatoes, including liquid
- 2 15 oz cans black beans, drained and rinsed
- 32 oz vegetable stock
- 1 avocado diced, for garnish
- 1 bunch scallions, thinly sliced for garnish
- lime wedges, for garnish
- crispy tortilla strips, for garnish
- shredded cheddar cheese, for garnish
Heat the oil in a large soup pot or Dutch oven over medium high heat. When the oil is smoking hot, add the onions and season with plenty of salt and pepper. Stir the onions occasionally until they begin to soften, about 5 minutes. To the pot, add the corn, jalapeños, and garlic, continuing to stir until the vegetables are soft and the garlic is fragrant, about 3 more minutes.
Stir in the spices along with the tomato paste until all of the vegetables are evenly coated. Give it a quick taste and add more salt and pepper if necessary and then add the tomatoes, beans, and stock. Bring your soup up to a boil and then reduce to a simmer. Simmer for at least 30 minutes and up to an hour before serving.
Dish out the garnishes in small bowls and have fun building your ultimate soup bowl at the table, similar to building your favorite tacos; that way everyone gets the perfect dish!