A vibrant and flavorful Mexican-inspired soup featuring beans, lime, and crispy tortilla strips.
Preheat your oven to 400°F.
Preheating ensures even cooking of the tortilla strips.
Cut the tortillas into thin strips and toss them with olive oil and a pinch of salt.
Ensure the strips are evenly coated for uniform crispiness.
Spread the tortilla strips on a baking sheet and bake for 8-10 minutes until crispy.
Keep an eye on the strips to prevent burning.
Heat olive oil in a large pan over medium heat.
Use a heavy-bottomed pan to distribute heat evenly.
Add chopped onion, minced garlic, and diced jalapeño to the pan. Sauté until softened.
Stir frequently to prevent sticking.
Stir in diced tomatoes, zucchini slices, garbanzo beans, oregano, and allspice. Cook for 5 minutes.
Let the spices bloom for enhanced flavor.
Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
Simmering allows the flavors to meld together.
Stir in lime juice, lime zest, and black pepper. Adjust seasoning as needed.
Taste and adjust the lime and pepper to your preference.
Serve the soup in bowls, garnished with crispy tortilla strips. Enjoy with lime wedges on the side.
Add a dollop of sour cream or chopped cilantro for extra flavor.
Continua nella nostra app per un'esperienza migliore
