Creamy Tortilla Soup

Olive oil: Used for sautéing the vegetables, adding a rich flavor base.

Onion: Adds a sweet and savory depth to the soup.

Garlic: Provides a pungent, aromatic flavor that enhances the overall taste.

Red bell pepper: Adds a sweet, slightly tangy flavor and vibrant color.

Ground cumin: Gives a warm, earthy flavor essential for Mexican-inspired dishes.

Chili powder: Adds a mild heat and complex flavor profile.

Chicken broth: Forms the base of the soup, adding a savory depth.

Corn kernels: Adds a sweet, crunchy texture to the soup.

Black beans: Provides a hearty, protein-rich element.

Heavy cream: Adds a rich, creamy texture to the soup.

Crushed tomatoes: Adds a tangy, robust flavor and thickens the soup.

Cheddar cheese: Melts into the soup, adding a creamy, cheesy flavor.

Crushed tortilla chips: Adds a crunchy texture and classic tortilla soup element.

Salt: Enhances the overall flavor of the soup.

Pepper: Adds a mild heat and enhances the other flavors.

When sautéing the onion, garlic, and red bell pepper, make sure to cook them until they are fully softened and slightly caramelized. This will enhance the depth of flavor in your soup. Additionally, when adding the ground cumin and chili powder, let them cook for a minute to bloom the spices, which will release their essential oils and make the soup more aromatic.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor when fresh garlic is unavailable.

• red bell pepper - Substitute with green bell pepper: Green bell peppers offer a similar texture and slightly more bitter taste.

• ground cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can complement the dish.

• chili powder - Substitute with paprika: Paprika provides a similar color and a mild, sweet flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version.

• corn kernels - Substitute with peas: Peas offer a similar texture and sweetness.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor profile.

• heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and a slight sweetness.

• crushed tomatoes - Substitute with tomato sauce: Tomato sauce can provide a similar flavor and consistency.

• shredded cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack cheese melts well and has a mild flavor.

• crushed tortilla chips - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor.

• pepper - Substitute with white pepper: White pepper offers a similar heat and flavor.

• Allow the creamy tortilla soup to cool completely before storing. This helps prevent condensation, which can dilute the flavors and texture.
• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label the containers with the date of preparation. This helps keep track of freshness and ensures you consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The heavy cream and cheddar cheese can cause the soup to spoil faster if left for too long.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 2-3 months without significant loss of quality.
• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the creamy texture.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to prevent the cheese from sticking to the bottom of the pot. Alternatively, you can use a microwave-safe bowl and reheat in the microwave, stirring every minute until hot.
• If the soup appears too thick after reheating, add a splash of chicken broth or heavy cream to reach the desired consistency.
• Avoid reheating the soup multiple times, as this can affect the flavor and texture. Only reheat the portion you plan to consume.
• Top with fresh crushed tortilla chips just before serving to maintain their crunchiness.

• On the stovetop:

  1. Pour the leftover soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Once the soup is heated through and cheese is melted again, it's ready to serve.

• In the microwave:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a plate to avoid splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional minute if necessary.

• Using a slow cooker:

  1. Pour the leftover soup into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Allow the soup to warm for 1-2 hours, stirring occasionally.

• In the oven:

  1. Preheat the oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, stirring halfway through.
  4. Ensure the soup is heated thoroughly before serving.

• Large pot: Used for cooking the soup and combining all the ingredients.

• Wooden spoon: Ideal for stirring the ingredients as they cook.

• Chef's knife: Essential for chopping the onion, garlic, and red bell pepper.

• Cutting board: Provides a safe surface for chopping vegetables.

• Measuring spoons: Used to measure out the olive oil, ground cumin, and chili powder.

• Measuring cups: Necessary for measuring the chicken broth, corn, black beans, heavy cream, and crushed tomatoes.

• Blender: Used to puree the soup until smooth.

• Ladle: Handy for serving the soup into bowls.

• Grater: Used to shred the cheddar cheese if it isn't pre-shredded.

• Serving bowls: For serving the finished soup.

• Tongs: Useful for handling hot ingredients or adjusting the tortilla chips on top.

Prep ingredients ahead: Chop the onion, garlic, and red bell pepper in advance to save time during cooking.

Use pre-cooked beans: Opt for canned black beans to eliminate the need for soaking and cooking.

Frozen corn: Use frozen corn kernels to skip the step of cutting fresh corn.

Blender efficiency: Use an immersion blender directly in the pot to save time on transferring the soup to a blender.

Pre-shredded cheese: Buy pre-shredded cheddar cheese to avoid the hassle of grating it yourself.