DistributorsMain dishes · CRESPO KITCHEN
Tortilla Soup with Roasted Mango
Tomato-chili broth with beans, tortilla strips and warm mango.
40 min approx.4 servingsFresh mango
Ingredients
- 400 g crushed tomatoes
- 4 cups vegetable broth
- 1½ cups cooked black beans
- 1 cup firm diced mango
- 4 corn tortillas, cut into strips
- ½ chopped onion
- 1 teaspoon ground ancho chili
- 2 tablespoons oil, divided
- ½ teaspoon salt
- 1 diced avocado
Method
- Heat oven to 200°C/400°F. Toss tortilla strips with 1 tablespoon oil and bake 10–12 minutes until golden.
- In a pot, cook onion in remaining oil 4 minutes. Add tomatoes and ancho; cook 5 minutes.
- Add broth, beans and salt. Simmer 15 minutes. Meanwhile roast mango on the hot tray 5 minutes.
- Divide soup and add mango, avocado and crisp strips at serving.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: