Tortilla Black Bean Soup

Tortilla black bean soup is the rustic Mexican home-cooked soup that lets the black beans lead the flavor while a soft warmed corn tortilla hides at the bottom of each bowl, soaking up broth as you eat.

The quick-soak method is faster than overnight but works just as well, boil the dry beans 2 minutes, then rest them in the hot soaking water for an hour off the heat. Either method softens the beans enough for the long simmer to finish them tender.

Sweat the celery, onion, and red bell pepper in oil first, the trinity of soup vegetables, then add them to the beans for the long covered cook. Two to three hours of simmering breaks the beans down into a creamy broth without needing a blender.

Mashing some of the beans against the side of the pot at the end thickens the broth naturally. Fresh chopped cilantro goes in at the end, the heat from the soup blooms the herbal oil without wilting the leaves.

The genius move is the tortilla at the bottom of the bowl. Warm it in a dry skillet just until pliable, lay it in the bottom, and ladle hot soup on top. By the time you dig down with your spoon, the tortilla has softened into a chewy, satisfying base.

Kitchen Tips

• Reserve some bean cooking water before adding to the pot, you can use it to thin a too-thick soup.
• Salt at the end of cooking, salting beans early can keep them tough.
• Top each bowl with diced avocado, a squeeze of lime, and a dollop of crema for a proper finish.
• Skip the corn tortilla if you prefer, top with crumbled tortilla chips for crunch instead.

Variations

• Add a chopped jalapeno or chipotle in adobo for a smoky-spicy version.
• Stir in a cup of frozen corn kernels for sweetness and color contrast.
• Top with shredded cheese and run under the broiler briefly for a tortilla soup-meets-french onion crossover.