This version of tortilla soup is slightly spicy, very filling, and customizable, depending on the toppings you choose. Most often, the tortillas are added to the bottom of the bowl with soup ladled over them, but if you are more into crispy chips, wait to add the tortilla chips as a garnish.
Ingredients
Sauce
- ¼ cup raw cashew pieces
- ¼ cup water
- 2 tablespoons coarsely chopped cilantro
- 2 teaspoons fresh lime juice
- Sea salt and black pepper, to taste
Beans
- 6 cups vegetable broth
- 5 sprigs cilantro
- 1 sprig fresh oregano
- 2 cups cooked black beans
- 2 cups cooked pinto beans
- 1 cup corn kernels
- 1 teaspoon sea salt
Vegetables
- 2 medium Roma tomatoes, coarsely chopped
- 1 medium onion, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 2 teaspoons Chipotle Purée
- 2 cups tortilla chips
- 1 ripe Hass avocado, pitted and peeled, coarsely chopped (optional)
- 1 jalapeño, seeded and minced (optional)
- 2 tablespoons minced cilantro (optional)
How to Make It
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For the Sauce
- Combine the cashews with enough water to cover in a small saucepan. Cover, bring to boil, then reduce the heat to medium and simmer for 5 minutes. Set aside for 5 minutes, drain and rinse. Transfer to a small blender. Add the ¼ cup water, cilantro, lime, salt and black pepper. Blend until smooth as possible and set aside. For the Beans
- Combine the broth, cilantro, oregano, beans, corn, and salt in a large pot over high heat. Cover and bring to boil, reduce to simmer over medium heat and cook until needed. Vegetables
- Combine the tomato, onion, garlic, and chipotle in a food processor. Pulse until finely minced. Transfer to a large skillet and cook over medium-high heat, stirring frequently, until the vegetables are dry, about 10 minutes. Add the vegetables to the broth. Cook the soup for another 5 minutes to meld flavors. Taste and adjust seasoning with salt and black pepper.
- Serve the soup in bowls garnished with sauce, tortilla chips, avocado, jalapeño, and cilantro, if using.
