Black bean tortilla soup Recipe - Los Angeles Times
A great tortilla soup can be a revelation -- rich with an intriguing roasted-corn flavor, vibrant with color and toasty, tantalizing aromas.Classic tortilla soup, the way you'd find it in Mexico...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.latimes.com.
Ingredients
- 1 1/4 cups (1/2 pound) rinsed dried black beans (not soaked)
- Salt
- 1 sprig epazote, optional
- 2 dried ancho chiles
- 3 garlic cloves
- 1 onion, peeled and halved
- 1 Roma tomato
- 6 cups chicken stock, divided
- 1 tablespoon olive oil
- 6 corn tortillas
- Oil for frying
- 1 cup cilantro leaves
- 12 ounces queso fresco, crumbled
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