Tomato and Red Bean Tortilla Soup
Sopa de Tortilla de Jitomate y Frijol RojoThis is one of many soups that benefit from the addition of crisp tortillas. This fine bean soup is satisfying enough to serve on a blustery winter day north of the border. Swiss Enchiladas would be a good choice to follow the soup.
Ingrediënten
Makes 6 to 8 servings
- 6 corn tortillas cut into thin strips and fried (Fried Corn Tortilla Chips and Strips)
- 2 cups dried small red beans sorted and rinsed
- 6 cups water
- 2 bay leaves
- 1½ teaspoons dried oregano Mexican variety preferred, crumbled
- 1 teaspoon ground cumin
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 4 medium garlic cloves thinly sliced
- 2 fresh jalapeño chiles seeded, veins removed, and chopped
- 1 14-ounce can stewed tomatoes
- 1 8-ounce can tomato sauce
- 1 teaspoon salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
- Chopped fresh cilantro
- Lime wedges
Instructies
- Prepare the tortilla strips and reserve.
- Then, put the beans, water, bay leaves, oregano, and cumin in a large pot and cook, covered, about 2 hours, or until very tender.
- Stir occasionally and add hot tap water to 1 inch above the beans if the beans show above the water level.
- While the beans cook, heat the oil in a medium skillet and cook the onion, garlic, and jalapeños until softened, about 4 minutes.
- Add the mixture to the tender cooked beans along with the tomatoes, tomato sauce, salt, and pepper.
- Discard the bay leaves.
- Blend the bean mixture in batches in a blender or food processor until smooth.
- Return the puréed soup to the pot and bring to a boil over medium heat, uncovered.
- Reduce heat to low and simmer 15 minutes, stirring frequently to blend the flavors.
- If the soup is too thick, add a little broth or water.
- To serve, divide the tortilla strips among individual soup bowls and ladle the hot soup into the bowls.
- Sprinkle with cilantro and pass the lime wedges at the table.
Notes / Tips / Wine Advice:
The soup freezes well for 3 months.
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