Chunky Tortilla Soup

Name: Chunky Tortilla Soup
Yield: serves 4
Ingredients: Three 6-inch round corn tortillas; 3 tablespoons olive oil; 5 ripe tomatoes; 1 yellow onion, minced; 1 1/2 cups cooked black beans; 3 ears fresh corn, kernels removed and cobs reserved; 1 clove garlic, minced; 2 teaspoons chile powder; Salt and freshly ground black pepper; 1 cup crumbled queso fresco; 1 ripe avocado, pitted, peeled, and thinly sliced; Leaves from 1 bunch fresh cilantro, coarsely chopped; 2 limes, quartered; 1 jalapeño, seeded and thinly sliced

December 14, 2011

This rustic soup is laden with beans, vegetables, and cheese. A chunky version of the typically smooth tortilla soup, it doesn’t require any traditional soup stock; the tomato juice and sweet corn cobs make a rich broth full of the fresh, south-of-the-border tastes of summertime. Read about incorporating heirloom beans into dishes like this one on the opposite page.

Recipe notes

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