Hearty soup with chunky vegetables and crispy tortilla strips.
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Nutrition per Serving
Ingredients
Estimated total cost: €9.55 · €1.59/serving
- Three 6-inch round corn tortillasEst. price €0.45–€0.90
- 3 tablespoons olive oilEst. price €0.18–€0.45
- 5 ripe tomatoesEst. price €1.25–€3.50
- 1 yellow onion, mincedEst. price €0.40–€0.90
- 11/2 cups cooked black beansEst. price €0.90–€2.10
- 3 ears fresh corn, kernels removed and cobs reservedEst. price €1.50–€3.00
- 1 clove garlic, mincedEst. price €0.10–€0.25
- 2 teaspoons chile powderEst. price €0.15–€0.35
- Salt and freshly ground black pepperEst. price €0.02–€0.05
- 1 cup crumbled queso frescoEst. price €2.50–€4.50
Steps
- 1Begin by preheating the oven to 400°F. Prepare a baking sheet by lining it with parchment paper.
- 2Begin by halving the tortillas, then cutting them into strips that are 1/2-inch wide. Toss the strips in a bowl with 1 tablespoon of olive oil before spreading them out on a baking sheet. Bake the tortilla strips for 8 to 10 minutes until they become crispy. Once done, set them aside for later use.
Cultural note
Chunky Vegetable Soup with Crispy Tortilla has its origins in Mexican cuisine, showcasing a blend of traditional ingredients like corn tortillas, black beans, avocado, and queso fresco. The use of chile powder and jalapeños adds a spicy kick, reflecting the vibrant flavors of Mexican cooking.
Seasonal note
This Chunky Vegetable Soup with Crispy Tortilla is best made in the summer when tomatoes, corn, and fresh herbs like cilantro are in season. These fresh ingredients will be at their peak flavor and quality during this time.
Health note
This soup is a nutritious choice, providing a good balance of protein, carbohydrates, and healthy fats. It is rich in fiber, vitamins A, C, and K, and minerals like zinc. The vegetables and legumes offer antioxidants and the avocado adds heart-healthy monounsaturated fats.
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