Tortilla Soup with Beans

Mayte Rueda
Tortilla soup is a classic on Mexican tables; now we give it a twist to take advantage of the beans we have cooked at home.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
38
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • vegetable oil
  • 2 cups tortillas, cut into strips
  • 2 cups black beans, cooked, with broth (60% broth, 40% beans)
  • 3 guajillo chiles, cleaned and soaked 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, shredded, for garnish
  • avocado, in cubes, for garnish
  • árbol chile, in rings, for garnish
Preparation
20 mins
20 mins
Low
  • Heat a skillet with plenty of oil over medium heat and fry the tortillas for 2 minutes or until golden brown. Drain on paper towels and set aside until use.
  • Blend for 3 minutes, the beans with broth, guajillo chiles, onion, and garlic until completely integrated.
  • Heat a pot and add 2 tablespoons of oil, add the bean sauce, water, epazote, and season with salt, cook on low heat for 10 minutes.
  • Serve the bean broth in a bowl, add the fried tortilla, cream, panela cheese, avocado, and garnish with rings of árbol chili.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by