One-Pot Tortilla Soup with Black Beans & Corn
recipe c/o Joy Wilson
6 tbsps Olive oil
5 medium Flour tortillas, stacked and sliced into wedges
1 medium Onion, peeled and diced, about 1 cup
2 clove Garlic, peeled and minced
1 tbsps Sweet paprika
2 tsps Cumin
1 tsps Coriander
2 tsps Chili powder
1/4 tsps Cayenne pepper
1 cans Crushed tomatoes, 28 ounce
4 cups Vegetable broth
1 tsps Sea salt, plus more to taste
1 pinch Black pepper
1 medium Green bell pepper, seeded and diced
1 cups Frozen corn
3 medium Radishes
3 sprig Fresh cilantro
1 pinch Pickled jalapenos
1 medium Avocado, pitted, peeled, and thinly sliced
1 cups Sour cream
In a large, heavy bottomed pot, heat the oil over medium-high heat. Working in 2 batches, add the tortilla wedges and fry, flipping as needed, until crisp. Drain the crispy tortillas on a paper towel and set them aside.
Reduce the heat to medium and add the onion to the pot. Cook, stirring, until translucent and just browned, 3-5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the paprika, cumin, coriander, chili powder, and cayenne pepper. Cook, stirring, until fragrant and combined, 1 minute more.
Add the crushed tomatoes and their juices and stir to combine. Add the broth, salt, and a generous sprinkle of black pepper. Using an immersion blender, blend until the mixture is mostly smooth. (Alternatively, you can carefully spoon the mixture into a standard blender, then return it to the pot once blended).
Reduce the heat to low, then add the beans, bell pepper, and corn. Lightly simmer until the bell pepper is softened, about 20 minutes.
To serve, ladle the soup into bowls. Top each bowl with some of the crispy tortillas, sliced radishes, fresh cilantro sprigs, pickled jalapeño, sliced avocado, and sour cream. Store any leftovers in an airtight container in the refrigerator for up to 5 days.