Black Bean Tortilla Soup

Mayte Rueda
A hearty soup ready to be prepared and reconnect you with your loved ones! This traditional black bean tortilla soup brings the best of Mexican cuisine with its enticing aroma. The flavor and textures brought by the combination of ingredients like tortilla strips, black beans, epazote, salt, avocado, and guajillo chiles make this the most heartwarming and delish soup ever!
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Ingredients
4
Portions
  • some vegetable oil
  • 2 cups tortillas, cut into strips
  • 2 cups black beans, cooked, with bean broth (60% bean broth, 40% beans)
  • 3 guajillo chiles, trimmed, seeded, and rehydrated in hot water 
  • 2 cloves garlic
  • 1/4 onions
  • 1 cup water
  • 1/4 cups epazote
  • 1 pinch salt
  • sour cream, for garnish 
  • panela cheese, for garnish 
  • avocado, cut into cubes, for garnish 
  • árbol chile, cut into round slices, for garnish 
Preparation
20 mins
20 mins
Easy
  • In a skillet, heat plenty of oil over medium heat. Fry tortilla strips for 2 minutes or until golden brown. Remove from oil and drain on a paper towel-lined plate to remove excess oil. Set aside.
  • In a blender, combine beans, bean broth, guajillo chiles, onion, and garlic and blend for 3 minutes until smooth.
  • In a pot, heat 2 tablespoons of oil. Add blended mixture and epazote. Season with salt. Cook for 10 minutes over low heat.
  • Serve black bean tortilla soup in a soup bowl and garnish with fried tortilla strips, sour cream, panela cheese, avocado, and árbol chile round slices.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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