A few years ago I got to go to Ojo Caliente Hot Springs Resort outside of Taos, NM…my husband was skiing and I was looking for something a little more relaxing. I booked myself a massage, soaked in the springs and treated myself to lunch at their fantastic little restaurant. It was there that I had the most amazing Tortilla Soup of my life.
Since then I’ve been searching for something comparable, and now that rumors of fall are twinkling in the air, soup seems just about the only thing I want to eat these days. Luckily, I happened upon this recipe from Blue Apron and made it for the first time tonight. It was sheer bliss. A warm, tangy, salty soup with all of my favorite flavors. I even had to tweak the recipe a bit since I didn’t have everything perfectly right, and it still tasted amazing. Here’s what I came up with.
• 6 Corn Tortillas (6-Inch, Taco-Sized)
• 1 tbsp Olive Oil
• 1 Onion, diced
• 2 Cloves Garlic, minced
• 1 Jalapeno, seeds and membranes removed
• 1 Anaheim Pepper, seeds and membranes removed
• 1 tbsp Olive Oil
• 1 14.5 oz can Diced Tomatoes
• 1 Teaspoon Ground Cumin
• 4 cups Vegetable Broth (I used 2 veggie bouillon cubes and 4 cups of water)
• 1 14.5 oz can Black Beans, rinsed and drained
• 1 Avocado, diced
• 2 Ounces Queso Fresco, crumbled or cubed
• 1 Bunch Cilantro, separated from stems
• 1 Lime, cut into wedges
Preheat oven to 475*. Stack the tortillas and cut them into ½ inch by 2 inch strips. Add 1 tbsp olive oil to cookie sheet, and toss strips to coat. When oven is hot, bake for 6-8 minutes, until lightly brown and crispy.
Dice onion, garlic, jalapeno and anaheim peppers. Add to soup pot with 1 tbsp olive oil and heat on medium. Sauté for 4-5 minutes, until veggies are soft. Add cumin and combine. Add tomatoes and vegetable broth and increase heat until it comes to a boil. Simmer for 3 minutes, then add black beans. Season with salt and pepper. Reduce heat to medium again and let sit for 10-12 minutes, until soup starts to thicken.
Divvy diced avocado, tortilla strips and queso fresco among 4 bowls. Ladle soup into the bowls and top with a handful of cilantro and serve with lime.