Fire Roasted Tomato Tortilla Soup

Tip:  If you have an immersion blender or blender, you can use it to blend the soup into a smoother texture before serving. However, it’s just as delicious in its chunky form!

Saute Aromatics

In a large pot, heat 2 tbsp. (4 tbsp. for 4 servings) oil over medium-high. Add onions and garlic to pot. Saute for 2 minutes, until soft and fragrant. Crumble in stock cube and stir to break cube up.

Simmer Soup

Add spice blend, fire roasted tomatoes, and 1 ½ cups (3 cups for 4 servings) water to pot. Drain and rinse black beans in a fine mesh sieve and add to pot. Bring soup to a simmer, then reduce heat to medium-low. Set a timer for 20 minutes and continue to cook soup to let flavours come together. Season with salt and pepper to taste.

Fry Tortillas

Slice corn tortillas into ¼ inch strips. Heat 2 tbsp. (4 tbsp. for 4 servings) oil in a large skillet over medium-high. Once oil is hot and shimmering, add tortilla strips. Stir to coat strips in oil. Season with a sprinkle of salt. Fry, stirring periodically. Once tortillas are golden and crisp, remove from skillet and place on a paper towel.

Prepare Toppings

Wash and slice lime into wedges. Wash and finely chop cilantro. Scoop out flesh of avocado and slice.

Assemble Meal

Once timer goes off, ladle soup into serving bowls. Top soup with feta, cilantro, sour cream, avocado, crispy tortillas, cabbage, and lime juice. Enjoy!