Description
Mexican Tortilla and Lime Soup is a zesty, vibrant vegan soup that combines the bold flavors of lime, smoky spices, and crispy tortilla strips. This hearty and flavorful dish is perfect for those craving something tangy and satisfying. With a base of vegetable broth, fresh lime juice, and crushed tomatoes, this soup is loaded with nutrients, making it a delicious and healthy choice. Whether enjoyed on its own or topped with avocado, cilantro, and a sprinkle of chili powder, this soup brings warmth and flavor to any meal.
Detailed Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup corn kernels (fresh or frozen)
- 2 tablespoons lime juice (freshly squeezed)
- 6 corn tortillas, cut into strips
- 1 tablespoon olive oil (for frying tortillas)
- 1 avocado, diced (for garnish)
- Fresh cilantro, chopped (for garnish)
- Optional: jalapeño slices, chili powder
Instructions
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, until softened and fragrant.
- Prepare Soup Base: Stir in the diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and cook for 10 minutes to allow the flavors to combine.
- Add Corn and Lime: Stir in the corn kernels and lime juice, then simmer for an additional 5 minutes. Taste and adjust the seasoning with more salt, pepper, or lime juice if needed.
- Fry Tortilla Strips: In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the tortilla strips and fry for 3-4 minutes until crispy and golden brown. Remove from the pan and set aside.
- Serve the Soup: Ladle the soup into bowls. Top with fried tortilla strips, diced avocado, fresh cilantro, and optional jalapeño slices for extra heat. Serve hot.
