Taco Tuesday: Easy Tortilla Soup
Okay, so I’m using the word “taco” in the most general sense possible here. But I think there’s room on Taco Tuesday for all sorts of Latin flavors — enchiladas, fajitas, seviche, and yes, even tortilla soup.
There are certainly more labor-intensive (and authentic) methods for making tortilla soup. But when it’s 60 degrees in May and you just want a taste of lime-scented broth topped with slivers of avocado to warm you up for lunch, this is an easy way to make that happen. Much easier than, let’s say, using GPS to determine which Mexican restaurants are open at 9:55 in Asheville, NC and serve tortilla soup, the only thing you can imagine comforting your allergy-stricken sore throat. (In case you are ever in this situation, the answer is La Paz.)
When I saw the very lovely Jora of Domestic Reflections make “tortilla soup, bastardized” I knew she was a woman after my own heart. And now not just because of her drool-worthy house and ridiculously beautiful children. But because she is practical, and uses that practicality to make dreams come true. Dreams like easy tortilla soup. Bring it.
Easy Tortilla Soup
adapted from Domestic Reflections
1 tablespoon olive oil
1 onion, chopped
2 zucchini, halved and sliced
1 cup cooked pinto beans
2-3 tomatoes, chopped
1 teaspoon cumin
1-2 tablespoons chile powder
1/2 teaspoon cayenne
6 c. (or so) chicken stock (preferably homemade)
toppings:
tortilla chips
sliced avocado
quartered limes
chopped cilantro
sour cream
In a soup pot over moderate heat, heat olive oil and sauté onion and zucchini until soft. Add tomatoes and cook until tomatoes start to break down. Add cumin, chile powder and cayenne and cook until fragrant (a minute or so). Add stock and beans. Simmer for 15 or 20 minutes so the flavors can meld.
Ladle the soup into bowls, squeeze in lime, and top with tortilla chips, avocado, sour cream (ideally the chipotle-spike variety — scroll down for recipe) and cilantro. Other add-in ideas: radishes, cheddar cheese, and chopped jalapenos.
Stephanie: That sounds divine! Adding it to my list of things I can make from stuff that I usually have on hand…1 year ago
Alex: Oh man, i remember going down one of those side streets in downtown Asheville last fall and walking by some delicious smelling Mexi/Tapa restaurant.
Did yall go to La Paz??? They have really, really good cheese dip!!1 year ago
Stephanie, Totally agree — it’s a great meal to just throw together on a weeknight.
Alex, We had the queso at La Paz (as well as the tortilla soup)! It totally hit the spot!1 year ago
Jora: Awwww…thanks so much for the internet love.
You know I am stealing your recipes and entertaining ideas all the time! This soup is just too easy and satisfying not to share, isn’t it?1 year ago
Jora, Exactly!1 year ago
Sara Rose: Mmmmmmmmm. This makes Mama Sara hungry!1 year ago
EB: Hey you’re back! Yayyy!1 year ago
Michele, The Paris House Deisgns: I’m going to give this soup a try on the next rainy day!! I also just love the tissue paper flowers in the above post. Sounds like such a lovely day you had with your mom!! I think I’ll add those to my rainy day to do list!! another delicious tortilla soup recipe can be found in Colin Cowie’s Dinner after Dark cookbook, its wonderful. I can send it to you if you like.1 year ago
Megan: Great recipe! I suggest adding about half a bag of shredding jack cheese to thicken it a little, if cheesy soups are up your alley
Also — just great work with the blog in general! I’m addicted.1 year ago
Jennifer: I just finished making (and eating!) this soup. It turned out SO GOOD! This was my first time making tortilla soup…I have always wanted to but never got around to it until now. Thanks for the great recipe and your awesome, inspiring blog!1 year ago