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Ingredients
2 tbsp olive oil
1/2 red bell pepper, diced
1/2 yellow onion, chopped
1 small poblano pepper, seeds removed, chopped
3 garlic cloves, finely chopped
1 tbsp cumin seeds
1 cinnamon stick
1/2 tsp chipotle powder (add more if you like a smokier flavor)
1– 14.5 oz can fire-roasted tomatoes
6 cups vegetable broth
3 ears of fresh corn, kernels removed
2 cans (or 2 cups cooked from dried) black beans, rinsed
2 bay leaves
Peel from 1/2 of an orange
Juice from 1 lime
1/2 bunch of cilantro, chopped for garnish
1 avocado
4–5 small red radishes or daikon, sliced into rounds or sticks
Vegetable oil, for frying
4 corn tortillas, sliced into thin strips
Instructions
Preheat a Dutch oven or soup pot over medium-high heat. Add olive oil, then bell pepper, onion, and poblano. Sauté for a few minutes, then add garlic, cumin seeds, cinnamon stick, and chipotle powder. Stir to combine and let spices meld. Then, add tomatoes, broth, corn, beans, bay leaves, and orange peel to the pot. Stir to combine and reduce heat to low. Simmer for 20-30 minutes.
Remove bay leaves, cinnamon stick, and peel. Stir in lime juice and cilantro, then season the soup with kosher salt and pepper to taste.
In a small non-stick skillet, heat a bit of oil (just enough to cover the bottom of the pan). In small batches, add tortilla strips into the hot oil and gently fry, moving them around with a rubber spatula as not to burn them. Remove strips, add them to a paper towel, and season with salt. Repeat this step until all of the strips are fried.
Serve into four bowls and top with sliced avocado, radishes, and tortilla chips
- Prep Time: 10
- Cook Time: 30
- Category: soup
- Method: stove top
- Cuisine: Mexican