the Breville Test Kitchen

Speedy Tortilla Soup

Name: Speedy Tortilla Soup
Cook time: 900 s
Total time: 1800 s
Yield: Serves 4
Ingredients: 1 brown onion - halved; 2 cloves garlic - peeled; ¼ cup (60 ml) vegetable oil - divided; 2 tsp Mexican chilli powder; ½ tsp ground cumin; 2 tbsp tomato paste; 411 g can diced tomatoes; 2 cups (480 ml) vegetable stock; 2 celery stalks - halved; 1 tsp dried oregano; 440 g can of red kidney beans - drained, rinsed; Coarse salt - to season; Freshly ground black pepper - to season; 3 x 10cm corn tortillas - cut into 5mm strips; Avocado - sliced; Corn kernels; Coriander leaves

Tortilla soup done right is smoky, satisfying, and built on pantry staples, and this version delivers all of that in 30 minutes. A quick sauté of onion, garlic, chilli powder, and cumin lays the flavour base, then blended tomatoes, vegetable stock, and kidney beans bring it together into something rich and deeply savoury. Topped with crispy fried tortilla strips, sliced avocado, and fresh coriander, it's a weeknight bowl that punches well above its weight.

the Q™

30 mins total time

15 mins active time

Easy

Serves 4

Ingredients

Measurements:

1 brown onion
halved
2 cloves garlic
peeled
¼ cup (60 ml) vegetable oil
divided
2 tsp Mexican chilli powder
½ tsp ground cumin
2 tbsp tomato paste
411 g can diced tomatoes
2 cups (480 ml) vegetable stock
2 celery stalks
halved
1 tsp dried oregano
440 g can of red kidney beans
drained, rinsed
Coarse salt
to season
Freshly ground black pepper
to season
3 x 10cm corn tortillas
cut into 5mm strips

To serve

Avocado
sliced
Corn kernels
Coriander leaves

Instructions

1
Put the onion and garlic in the blender and secure the lid. Chop for 10 seconds or until coarsely chopped.
2
Heat 1 tablespoon of the oil in a small frypan over medium heat. Add the onion mixture, chilli powder and cumin. Cook, stirring, for 3 minutes until the onion is soft. Add the tomato paste and cook, stirring, for 1 minute until fragrant. Transfer to the blender.
3
Add the tomatoes, stock, celery and oregano to the blender and secure the lid. Blend using the SOUP program until the program finishes.
4
Reserve 1/3 cup (100g) of the drained kidney beans. Add the remaining beans to the blender and secure the lid. Puree for 2 minutes until smooth. Transfer to a clean saucepan and stir over medium-high heat until hot. Season with salt and pepper.
5
Meanwhile, heat 1 tablespoon of the remaining oil in a large non-stick frypan over medium-high heat. Add half the tortilla strips. Cook, turning, for 2 minutes until golden and crisp. Transfer to a plate lined with paper towel. Repeat with the remaining oil and tortilla strips.
6
Divide the soup among serving bowls, top with avocado, corn, the reserved beans, coriander and tortilla strips.