Mexican Tortilla Soup with Avocado and Lime - Vegetarian
The Mexican Tortilla Soup with Avocado and Lime is a flavor-packed meal that brings the essence of Mexican cuisine right to your table. The soup is a delightful blend of fire-roasted tomatoes, black beans, and corn, simmered with aromatic spices to create a warming, hearty dish. Crispy tortilla strips add a satisfying crunch while the creamy avocado and a squeeze of fresh lime provide a refreshing contrast.
Ingrédients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 large tortillas, cut into strips
- 1 avocado, avocado, diced
- 1 lime, lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- Salt and and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the garlic, red and green bell peppers, cooking until softened, about 3-4 minutes.
- Add the cumin, chili powder, smoked paprika, and cayenne pepper, stirring to coat the vegetables.
- Pour in the vegetable broth and fire-roasted tomatoes, bringing the mixture to a simmer.
- Add the black beans and corn kernels, cooking for an additional 10 minutes.
- Season with salt and pepper to taste.
- While the soup is simmering, toast the tortilla strips in a dry skillet until crispy.
- Serve the soup hot, topped with tortilla strips, diced avocado, fresh cilantro, and a lime wedge on the side.
Nutrition (per 100g)
Serving: 100g | Calories: 290kcal | Carbohydrates: 45g | Protéines: 8g | Fat: 10g | Sucre: 7g
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