Delightful Mexican Gluten-Free Tortilla Soup Recipe

Using our delicious gluten-free tortilla soup recipe, we’re about to take a cooking trip to Mexico. Indulge in the best Mexican food with this soup, which is full of fresh, flavorful ingredients. Whether you’re a gourmet cook or a beginner, this recipe promises to make every bite warm and comforting.

History of Tortilla Soup

A popular meal from Mexico, tortilla soup, or “sopa de tortilla,” has its roots in the mountains. As varied and interesting as the country itself, this soup has been enjoyed for many generations, with each family adding their own special touch to the recipe. At first, it was made to use up extra tortillas, but now it’s a gem of Mexican cooking that shows off the bold flavors and spices of the country.

Ingredients

Gather these fresh and flavorful ingredients to create your own batch of Mexican Gluten-Free Tortilla Soup: 2 tablespoons olive oil,1 onion, diced,3 cloves garlic, minced,1 jalapeño pepper, seeded and minced,1 red bell pepper, diced,1 teaspoon ground cumin,1 teaspoon chili powder,1 teaspoon smoked paprika,1 can (14 ounces) diced tomatoes,6 cups gluten-free vegetable broth,1 cup corn kernels (fresh or frozen),1 cup black beans, drained and rinsed,1 lime, juiced,Salt and pepper to taste,Fresh cilantro, chopped, for garnish,Avocado slices, for serving,Gluten-free tortilla strips, for topping

Step-by-Step Instructions

1. Sauté Aromatics

  • In a large pot, heat olive oil over medium heat. Add diced onion, minced garlic, and minced jalapeño pepper. Sauté until onions are translucent and fragrant, about 5 minutes.

2. Add Bell Pepper and Spices

  • Stir in diced red bell pepper, ground cumin, chili powder, and smoked paprika. Cook for an additional 2 minutes to allow the spices to bloom and release their flavors.

3. Simmer Soup Base

  • Pour in the can of diced tomatoes (with their juices) and gluten-free vegetable broth. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld together.

4. Incorporate Corn and Beans

  • Add corn kernels and black beans to the pot. Simmer for an additional 10 minutes, or until the vegetables are tender and the soup has thickened slightly.

5. Season and Serve

  • Stir in freshly squeezed lime juice and season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with chopped cilantro, avocado slices, and gluten-free tortilla strips for an authentic touch.

Enjoy Every Spoonful!

Our Mexican Gluten-Free Tortilla Soup has a lot of different tastes that will make you feel like you’re in the busy streets of Mexico City. This soup smells great, tastes great, and is great for any event thanks to its hearty vegetables, crunchy toppings, and aromatic spices. So get your ingredients together, turn on the stove, and let’s go on a cooking journey!

FAQs

Is this Gluten-Free Tortilla Soup spicy?

Our recipe allows you to adjust the level of heat to suit your taste preferences. You can control the spiciness by adjusting the amount of jalapeño pepper used or by omitting it altogether.

Can I use chicken broth instead of vegetable broth?

Absolutely! While our recipe calls for vegetable broth to keep it vegan-friendly, you can certainly substitute it with chicken broth for a richer flavor profile.

Are the tortilla strips store-bought or homemade?

You have the option to use either store-bought gluten-free tortilla strips or make your own at home. Making them from scratch adds a delightful crunch and freshness to the soup.

Can I freeze leftover soup for later?

Yes, you can freeze this soup for later enjoyment. Allow it to cool completely before transferring it to freezer-safe containers. When ready to eat, simply thaw and reheat on the stove.

What other toppings can I add to the soup?

Get creative with your toppings! Consider adding shredded cheese, diced avocado, sour cream, or a dollop of Greek yogurt for extra creaminess and flavor.

How long will the soup last in the refrigerator?

Properly stored in an airtight container, the soup will stay fresh in the refrigerator for up to 3-4 days. Just be sure to reheat it thoroughly before serving.

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