Ingredients

For the tortilla strips

• 6 6-inch corn tortillas

• Olive oil

• Kosher salt

For the vegetarian tortilla soup

• 1 yellow onion

• 1 green bell pepper

• 4 medium garlic cloves

• 2 15-ounce cans black beans

• 2 tablespoons extra-virgin olive oil, plus more for brushing

• 2 teaspoons dried oregano

• 1 teaspoon cumin

• 1 28-ounce can crushed tomatoes (fire roasted, if possible)

• 1½ cups frozen corn or 15-ounce can corn 

• 1 tablespoon adobo sauce (from 1 can chipotle peppers in adobo sauce)

• 1 quart (4 cups) vegetable broth

• 1 teaspoon kosher salt, plus more for sprinkling

• 4 radishes, for garnish

• 1 lime, for garnish

• 1 handful cilantro, for garnish

 

Instructions

1. Heat oven to 375°F.

2. Make the tortilla strips: Brush the tortillas lightly with olive oil on each side. Using a pizza cutter, slice them in half, then into thin strips. Place the strips on a baking sheet and sprinkle with kosher salt. Bake for 10 to 12 minutes until crispy and lightly browned.

3. Prep the veggies: Peel and dice the onion. Dice the green pepper. Peel and mince the garlic. Drain and rinse the beans.

4. Make the soup: In a large pot or Dutch oven, heat 2 tablespoons olive oil and sauté the onion until translucent, about 5 minutes. Add the green pepper and the garlic and sauté for 2 minutes. Stir in the oregano and the cumin for 1 minute. Add the tomatoes, beans, corn, adobo sauce, broth, and kosher salt. Bring to a boil, then simmer for 10 minutes. Taste and add additional adobo sauce or kosher salt if desired.

5. Prep the garnishes: Slice the radishes. Slice the lime into wedges.

6. Serve: To serve, ladle the soup into bowls and allow to cool to warm. Garnish with the tortilla strips, radishes, torn cilantro leaves, hot sauce, and plenty of lime juice.