Description
This rich and savory tortilla soup features earthy portobello mushrooms and hearty pinto beans, pureed into a velvety base. Garnish with crispy tortilla strips and fresh avocado for a satisfying meal.
Ingredients
Units
Scale
- 4 inch - 6 corn tortilla cut it into 1/4 inch (0.64cm) strips I used white corn tortilla
- 4 tomatoes roughly chopped
- 8 portabella mushrooms
- 1 red bell pepper
- 1/2 of medium red onion
- 1 red chili use chipotle or arbol pepper if you have it hand
- 5 sprig of cilantro
- 2 teaspoon (9.9ml) ground cumin
- 3 cup (710ml) water
- 2 cloves of garlic
- 1/2 teaspoon (2.5ml) chili powder
- 1 cup (237ml) of fresh corn you can use frozen if you want
- 1 cup (237ml) cooked pinto beans
- 2 avocados
- 1 lime cut into wedges
- Cilantro
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper, cut the corn tortillas into 1/4 inch strips, and place on the prepared baking sheet. Bake for about 6 minutes or until they become golden brown in color.
- Pressure cook the pinto beans if you are using dried beans, or use canned beans.
- In a sauce pot, add the tomatoes, onion, portobello mushrooms, red bell pepper, red chili, cilantro, ground cumin, garlic, cilantro sprigs, and 1 cup (237ml) of water. Cook for about 25-30 minutes or until the vegetables are cooked very well. Remove the red chili from the cooked veggie mixture.
- Transfer the veggie mixture into a blender or food processor and puree.
- Heat the vegetable puree along with 2 cups (473ml) of water, 1/2 teaspoon (2.5ml) chili powder, and salt. Cook everything for 10 minutes or until the mixture starts to thicken slightly. Then add 1 cup (237ml) of fresh corn and cook for 5 minutes. Then add the cooked pinto beans and cook for 2 minutes.
- Serve the soup with fresh avocado, lime wedges, tortilla strips (chips), and cilantro.
Notes
- Bake the tortilla strips until golden brown, about 6 minutes, to ensure they are crispy for serving.
- If using dried pinto beans, remember to pressure cook them or soak them overnight prior to starting the main recipe.
- Remove the red chili from the cooked vegetable mixture before pureeing to control the spice level.
- Prep Time: 30 minutes
- Cook Time: 51 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 420
- Sugar: 8
- Sodium: 650
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Carbohydrates: 55
- Fiber: 15
- Protein: 12