Excerpted from The China Study Cookbook: Revised and Expanded Edition by LeAnne Campbell, PhD
From LeAnne: I first had a version of this soup in the beautiful city of Mérida, Mexico, and I loved it—especially the intensity of flavors and the toppings. It’s typically made with chicken stock, then topped with fried tortilla strips. However, I’m using vegetable broth and baked corn tortillas. In addition to the tortilla strips, make sure to top it with avocados and tomatoes.
Makes 3–4 servings
6 corn tortillas
3/4 cup diced onion
4 garlic cloves, minced
1/2 cup diced celery
3 cups plus 2 tablespoons vegetable broth, divided
1 cup corn
2 (15-ounce) cans black beans, rinsed and drained
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoons lime juice
Sea salt and black pepper, to taste
1 avocado, pitted and diced
1 medium tomato, diced
1/4 cup chopped fresh cilantro
- Preheat oven to 300°F.
- Place corn tortillas on a baking sheet and sprinkle with salt. Bake for 10–12 minutes, until crispy.
- Meanwhile, in a large saucepan, sauté onion, garlic, and celery in 2 tablespoons of vegetable broth over medium-high heat until onion browns. Add corn, beans, cumin, paprika, and cayenne pepper. Cook for 3–4 minutes.
- Add remaining vegetable broth and lime juice. Bring to a boil, then reduce heat and simmer for 3–5 minutes. Season with salt and black pepper.
- In a bowl, combine avocado, tomato, and cilantro.
- Pour hot soup into bowls and garnish with avocado mix and crumbled baked tortillas.