Sopa de Tortilla with Guacamole and Fresh Tomato Salsa

A hearty Mexican tortilla soup with kidney beans and corn, served with fresh tomato salsa and creamy guacamole. The crispy tortilla strips and the lime make it a filling dish for the whole family.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 1 l Vegetable broth
• 8 pc Corn tortillas
• 1 pc Onion
• 2 pc Garlic cloves
• 400 g Tomatoes
• 1 pc Jalapeño
• 1 bunch Bunch of cilantro
• 2 pc Limes
• 2 pc Avocados
• 1 can Kidney beans (drained weight 240 g)
• 1 can Corn (drained weight 160 g)
• 1 tsp Ground cumin
• 1 tsp Chili powder
• 2 tbsp Olive oil
• 100 g Cheese, grated (e.g. cheddar)
• 150 g Sour cream
• Salt
• Pepper

Method

1. Peel the onion and garlic and finely dice them. Dice the tomatoes for the salsa finely, remove the seeds from the jalapeño and chop it finely, and roughly chop the cilantro.
2. For the salsa, mix half of the tomatoes with some of the jalapeño, half of the cilantro and the juice of half a lime in a bowl, season with salt and set aside.
3. For the guacamole, halve the avocados, remove the pits and roughly mash the flesh with a fork. Season with the juice of half a lime, salt and a little pepper, and cover.
4. Cut the corn tortillas into strips about 1 cm wide. Heat 1 tbsp olive oil in a pan and fry the strips until golden brown and crispy, then drain on kitchen paper.
5. Heat 1 tbsp olive oil in a pot and sweat the onion and garlic until translucent. Add the remaining tomatoes, cumin and chili powder and toast for 3 minutes.
6. Pour in the broth, bring to a boil and simmer for 15 minutes. Drain the kidney beans and corn, add them and heat for another 5 minutes.
7. Season the soup with salt, pepper and the juice of the remaining lime.
8. Divide the soup among bowls and garnish with tortilla strips, cheese, a dollop of sour cream, guacamole and salsa, then sprinkle with the remaining cilantro.