Creamy Mexican Red Kidney Bean Soup with Crispy Tortilla Strips

Mexican Style Sopa De Frijol (Red Kidney Beans Soup)

Embark on a culinary journey with this delightful Mexican Style Sopa De Frijol, a heartwarming red kidney bean soup that is not only nourishing but also bursting with flavor. This vegetarian dish is perfect for serving as an appetizer or a main course, especially on chilly evenings when comfort food is in high demand. The careful combination of spices, creamy elements, and crispy tortilla strips brings a delightful texture and taste that will have everyone asking for seconds.

Ingredients

Nutritional Information (per serving)

Preparation Instructions

1. Soaking the Beans: Start by thoroughly washing the red kidney beans and soaking them overnight or for at least 6-7 hours. This step is crucial as it helps to soften the beans and reduce cooking time.

   Related Articles

   • 
     Savory Vietnamese Rice Pockets with Sweet Caramelised Onions and Spicy Chillies
   • 
     Spicy Chutney Podi Rice – Flavorful South Indian Rice Recipe
   • 
     Stuffed Dahi Vada with Cashews and Raisins Recipe
   • 
     Fruity Sooji Halwa Breakfast Bowl: A Sweet Indian Start to Your Day

2. Cooking the Beans: In a pressure cooker, combine the soaked beans, dried oregano, salt, cumin powder, 2 peeled garlic cloves, and half of the onion. Add 5 cups of water and bring it to a boil. Secure the lid and cook for 30 to 40 minutes until the beans are soft and tender. If using a regular pot, bring the mixture to a boil, then reduce the heat to medium-low. Cover and cook, stirring occasionally, for about 2 hours until the beans are fully tender.

3. Blending the Beans: Once the beans are cooked, transfer them to a blender and puree until smooth. Taste and adjust the seasoning with additional salt and pepper as desired. Set aside the pureed beans.

4. Sautéing Vegetables: In a large skillet, heat a little sunflower oil over medium heat. Add the chopped onions (reserve the other half for later) and sauté until they become translucent and slightly golden. Add the remaining chopped garlic and continue to sauté for an additional couple of minutes. Then, add the chopped tomatoes and cook until they are soft and well combined with the onion and garlic mixture.

5. Creating the Tomato Puree: Allow the sautéed vegetables to cool slightly, then transfer them to the blender and puree until smooth.

6. Combining the Soups: In a large saucepan, combine the pureed beans and the pureed tomato mixture. Add 1 cup of water or vegetable stock and cook over medium heat. Stir frequently and let it simmer until the soup thickens slightly, about 10-15 minutes.

7. Finishing Touches: Stir in the fresh cream (or crema Mexicana) and season with salt and pepper to taste. Allow the soup to simmer for another 5 minutes to blend the flavors.

8. Preparing Tortilla Strips: For the crispy tortilla strips, brush one side of each tortilla with a little sunflower oil and sprinkle with salt. Cut the tortillas into strips and place them on a baking tray. Bake in a preheated oven at 180°C (350°F) for 5-7 minutes, or until they are crisp and slightly golden.

9. Serving: To serve, ladle the hot soup into individual bowls. Garnish each bowl with crumbled paneer or queso fresco and top with the baked tortilla strips.

10. Pairing Suggestions: Enjoy your Mexican Style Sopa De Frijol as a flavorful appetizer, and consider pairing it with Cheese and Corn Tostadas for a delightful start to your meal. For a complete experience, finish with a hearty Mexican Vegetarian Bean & Cheese Enchiladas recipe as the main course.

This Mexican Style Sopa De Frijol will not only warm your soul but also introduce your taste buds to the rich flavors of Mexican cuisine, making it a perfect dish for any occasion, whether it’s a cozy family dinner or a festive gathering with friends. Enjoy every comforting spoonful!