Serve with fresh limes for some bright acidity and cilantro for extra freshness! Cook, relax, and enjoy!
What you'll need:
8–10 oz plum tomatoes
1 medium yellow onion
1 ear corn
½ oz fresh cilantro
2 large cloves garlic
4 white corn tortillas
8 oz vegetable broth
15-oz can pinto beans
freshly ground black pepper
rimmed baking sheet
blender or immersion blender
1. Preg vegetables
Halve tomatoes. Halve and peel onion and cut into ½-inch thick wedges. Cut kernels from corn and set aside. Finely chop cilantro stems and roughly chop leaves.
Place tomatoes, onion, jalapeño, and unpeeled garlic cloves on a rimmed baking sheet, toss with 2 tablespoons oil, and season with salt and pepper. Broil, flipping halfway through, until vegetables are tender and lightly charred, 8–10 minutes. Let cool slightly. Remove skin from tomatoes, jalapeño, and garlic. Roughly chop jalapeño and set aside.
Reduce oven to 400°F and wipe off baking sheet. Slice 2 tortillas into 1½-inch thick strips and place on the baking sheet. Bake until golden and toasted, 8–10 minutes.
Build soup base
Roughly chop remaining 2 tortillas. Heat 1 tablespoon oil in a medium pot over medium-high. Add chopped tortillas and cook, stirring, until beginning to toast, about 2 minutes. Add tomatoes, onions, garlic, broth, cilantro stems, and 2 cups water. Purée until smooth with an immersion blender (or use a standard blender).
Return soup to a simmer. Rinse and drain beans and add to pot along with corn kernels. Season with ½ teaspoon salt and several grinds pepper and simmer, stirring occasionally, until flavors meld, about 10 minutes. Stir in half to all of the chopped jalapeño, depending on your heat preference.
Finish and serve
Halve lime and squeeze half into pot. Cut remaining half into wedges. Serve soup topped with chopped cilantro and toasted tortilla strips. Squeeze limes over if desired. Enjoy!
See what else is cooking this week!