Mexican tortilla soup with avocado and tomato salsa

Mexican tortilla soup with avocado and tomato salsa

Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Adore Foods


  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2 garlic cloves chopped
  • 1-2 jalapeño peppers seeds removed
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 litre vegetable stock
  • 1 large 28oz/ 800g tin chopped tomatoes
  • 2 regular tin black beans drained and rinsed
  • 1 1/2 cups frozen sweetcorn
  • salt and pepper
  • sour cream and lime wedges to serve
  • Tortilla Chips
  • 3-4 soft flour tortillas
  • olive oil to brush
  • Salsa
  • 2 large ripe avocados
  • olive oil
  • juice from 2 limes
  • fresh coriander roughly chopped
  • 1 tablespoon chopped tomatoes from the tin
  • salt and pepper


  1. In a large, deep saucepan heat olive oil. Add chopped onion and garlic and sauté on low medium heat until they become very soft, for almost 10 minutes. Add chopped jalapeño peppers to the saucepan, together with smoked paprika and cumin. Sauté for another 2-3 minutes.
  2. Add chopped tomatoes (on't forget to reserve 1 tablespoon for salsa) and bring to a simmer. Add vegetable stock and boil for 15 minutes. Add drained beans and sweetcorn and cook for another 5 minutes.Turn off the heat.
  3. Meanwhile, preheat your oven to 400F/ 200C. Line up a tray with baking paper and cut flour tortillas into small triangles. Brush both sides of tortillas with olive oil and place them on the baking tray in a single layer. Bake for 4-5 minutes, until golden and crispy.
  4. Make your fresh salsa. Cut avocados in small cubes and add them to a bowl with some olive oil, lime juice, chopped coriander and some chopped tomatoes reserved from the tin and mix. Season with salt and pepper.
  5. Ladle warm soup into bowls and serve with salsa, sour cream and crispy tortillas.
  6. Enjoy!