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Fire-Roasted Tomato Tortilla Soup

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Fire-Roasted Tomato Tortilla Soup

with feta, avocado and crips tortillas strips

Informations supplémentaires
25 min. | 870 kcal | easy | Vegetarian | Printable version
1. Cook Aromatics Heat 2 tbsp. oil in a large pot over medium-high. Once hot, add onion and garlic and cook for 2–3 minutes, until tender and fragrant. Drain and rinse black beans in a sieve.
2. Assemble Soup Add spice blend and crumbled stock cube into pot and cook for 30 seconds. Add black beans, fire-roasted tomatoes and 1½ cups water to pot. Bring to a boil, then reduce heat to medium-low and cook for 15–20 minutes, until thickened slightly. Season to taste with salt and pepper.
3. Fry Tortillas Meanwhile, slice tortillas into 1/4 inch strips. Heat 2 tbsp. oil in a large skillet over medium-high. Once hot, add tortilla strips and toss to coat with oil. Season to taste with salt and fry until crispy and golden. Remove from skillet and drain on paper towel.
4. Prepare Toppings Pick and chop cilantro leaves. Cut lime into wedges. Cut avocado in half and remove pit. Slice into 1/4 inch slices and scoop flesh out with a large spoon.
5. Finish and Serve Portion soup into serving bowls. Top to your preference with each of the following: feta, sour cream, avocado, crispy tortillas and cabbage. Garnish with cilantro and serve with lime wedges squeezed to taste. Enjoy!
405mlFire-Roasted Tomatoes
4unitCorn Tortilla(s)
1unitAvocado(s)
8unitCilantro
1unitLime
100gSliced green cabbage
1unitVegetable Broth Cube(s)
1unitYellow Onion(s)
2unitGarlic Clove(s)
398gBlack Beans
53gSpice Mix (Cumin Powder,Chili Powder,Sour Cream,)
33gFeta Cheese
What you need Large skillet, Large pot, Sieve
870 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 110g
37%
fat 41g
63%
cholesterol 25mg
8%
fiber 32g
128%
protein 31g
saturated 10g
50%
sodium 980mg
41%
sugar 19g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg