Friday, November 8, 2019

Sizzling Tortilla Soup

Sizzling Tortilla Soup is a lovely rib-sticking, comforting, filling, and nutritious soup. Although called Tortilla soup, it is full of  plump beans, tomatoes, and sweet corn. If you like more veggies, carrots, celery, bell peppers, zucchini, etc maybe added for a veritable feast in a bowl.


I make this soup with Pinto beans; you may use your favorite beans like Lima, Black, Great Northern, Peruvian or Kidney beans, etc if you prefer. Canned beans maybe used also in a pinch.

Do include some fresh ingredients for toppings; they really brighten the soup.

Use frozen corn kernels for ease of cooking if you prefer. If using frozen corn, omit the step of simmering the corn-cobs in the broth.

If you prefer not to use tortilla chips, warm corn tortilla pieces are wonderful too as a topping or garnish.

8 Servings


2 cups Dried Pinto Beans
3 cups vegetable broth or water
1 onion, diced
2-3 cloves garlic, minced
1-2 jalapeño, minced (discard white pith and seeds for a mild soup)
1/2 tsp Turmeric
2 tsp salt
Freshly ground black pepper
1 tsp dry Mexican oregano
1 tsp cumin, freshly ground
1 tbsp New Mexico Chile powder
1 lb can tomatoes, crushed well
2 cups corn kernels, cut off the cob (about 3 medium ears)
1/2 cup corn tortillas/Tortilla chips
1 cup coarsely crushed Tortilla chips, warmed for sizzling soup


Avocado, diced
Diced fresh tomatoes
Chopped jalapeño or serrano chile
Cilantro, chopped
Diced onion
Sliced green onions
Tortilla chips, warmed


Sort, wash and soak the dried beans overnight or do a quick soak - check this Post on cooking dried beans. Cook the beans until soft but not mushy.

Place the broth or water in a pan with the corn cobs if using fresh corn and simmer for 30 minutes. Strain the broth through a strainer; discard the solids including corn cobs. Omit this step if using frozen corn.

In a large soup pot add onions garlic and jalapeños with salt and turmeric; cook over low heat adding a sprinkle or two of water until softened.

Add herbs and spices. Cook for about 30 seconds.

Crush tomatoes and add to soup pot along with the juices. Tip in the cooked beans with cooking liquid and the corn broth or water.

Simmer for about 30 minutes over low heat.

Stir in the toasted tortilla pieces and bring back to simmer. Add more broth or water if the soup is too thick. Turn off heat and let rest for 10 minutes.

For sizzling tortilla soup, warm the chips until hot and carefully add to individual bowls of hot soup at the table.

Pass your favorite toppings and garnishes.

Enjoy!! Buen provecho!

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