Tortilla Soup with Beans

Name: Tortilla Soup with Beans
Prep time: 40 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

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

Published: 23-03-2021

Preparation

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.