Tortilla Soup
Prep + Cook = 30 minutes 8 servings, about 2 cups each I have gotten great feedback on this recipe, adapted from Bon Appetit magazine. Serve with a roast chicken from the supermarket and/or cornbread.
Prep + Cook = 30 minutes 8 servings, about 2 cups each I have gotten great feedback on this recipe, adapted from Bon Appetit magazine. Serve with a roast chicken from the supermarket and/or cornbread.
- 2 large tomatoes chopped
- 1 tbsp. olive oil
- 1 medium onion chopped
- 1 small zucchini chopped
- 2 tsp. minced garlic (abut 4 cloves)
- 2 tbsp. tomato paste
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. chili powder
- 8 cups (64 oz.) vegetable or chicken broth
- 4 tbsp. chopped fresh cilantro or substitute parsley (opt.)
- 8 (6-inch) corn tortillas cut into 1/2 inch strips
- 1 can (15 oz.) black beans, drained
- low fat sour cream to taste
- Carbohydrate 37.1592350138305 g
- Cholesterol 0 mg
- Fat 29.5153937529819 g
- Fiber 10.0332563578148 g
- Protein 7.98776393792987 g
- Saturated Fat 4.10586663136411 g
- Serving Size 1 1 recipe (649g)
- Sodium 218.552350934718 mg
- Sugar 27.1259786560157 g
- Trans Fat 1.28498313673387 g
- Calories 414 calories
Step-by-step
- Heat oil in a large saucepan over medium-low heat. Add onion and garlic and cook until onion is slightly tender, about 5 minutes.
- Stir in tomato paste, cumin, chili powder, broth, and cilantro. Bring to a boil. Reduce heat, cover and simmer for 15 minutes.
- Add tortillas, tomatoes, beans, and zucchini. Cover and simmer until zucchini is tender, about 5 minutes. Stir a dollop of sour cream into each bowl of soup at the table.
Substitution and Starch Dynamics
Replacing corn tortillas with flour alternatives alters the broth completely because wheat starches break down differently under prolonged boiling. When cutting the 6-inch corn tortillas into 0.5-inch strips, ensure uniform sizing so they soften evenly without dissolving into mush during the 5-minute simmer. Dried corn masa flour can substitute in a pinch at a 1-to-1 ratio by weight to thicken the liquid base differently than whole strips.Freezing and Reheating Behavior
Freezing starchy broths containing black beans requires specific precautions because repeated temperature cycling can break down cell walls and alter mouthfeel significantly. Cool the finished stock to below 40 degrees Fahrenheit within two hours before transferring it to airtight containers for storage up to three months. Reheat the thawed mixture gently over medium-low heat while stirring frequently to prevent the bottom solids from scorching against the saucepan.Common Pitfalls to Avoid
Many cooks ruin this dish by boiling the zucchini too aggressively until it turns translucent and loses all structural integrity. Maintain a gentle simmer with the saucepan covered so the vegetables cook through while retaining their vibrant color and slight bite. Adding cold sour cream directly into a boiling pot will cause the dairy to curdle instantly, which ruins both the appearance and the smooth consistency of the broth.
