Tortilla Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant tomato broth simmered with black beans and corn, topped with crispy tortilla strips, avocado, cheese, and radish. This Mexican soup is hearty enough for a main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 dried Guajillo or ancho chiles
- 8 corn tortillas
- 2 (14-ounce) cans diced fire-roasted tomatoes
- 2 tablespoons avocado oil (plus more for drizzling)
- 1 large white onion (diced, reserve ⅓ cup for topping)
- 1½ teaspoons sea salt (plus more to taste)
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- 3 garlic cloves (grated)
- 4 cups water or vegetable broth (plus more as needed)
- 3 cups cooked black beans (drained and rinsed)
- 1½ cups fresh or frozen corn kernels (from about 2 ears fresh)
- Freshly ground black pepper
- Diced avocado
- Sliced radishes
- Fresh cilantro
- Crumbled Cotija cheese
- Lime wedges
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 892mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1360mg
- Calcium
- 305mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 892MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.