Description
Cheesy Burrito in Creamy Tortilla Soup is a comforting fusion dish where hearty cheesy burritos are served in a rich, creamy, and slightly spicy tortilla soup—perfect for cozy nights.
Ingredients
Units
Scale
- 4 cheesy burritos (store-bought or homemade, cooked)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 cups chicken or vegetable broth
- 1/2 cup tomato sauce
- 1/2 cup heavy cream or sour cream
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro, lime wedges, and crushed tortilla chips for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
- Add garlic, cumin, chili powder, and smoked paprika. Stir and cook for 1 minute until fragrant.
- Add diced tomatoes with green chilies, black beans, corn, tomato sauce, and broth. Bring to a boil.
- Reduce heat and simmer for 10–15 minutes to allow flavors to meld.
- Stir in heavy cream and shredded cheese. Cook for another 2–3 minutes until cheese is melted and soup is creamy. Season with salt and pepper to taste.
- Place each heated cheesy burrito in a soup bowl.
- Ladle hot creamy tortilla soup over the burrito.
- Garnish with cilantro, a squeeze of lime, and crushed tortilla chips if desired. Serve immediately.
Notes
- Use vegetarian or chicken burritos depending on preference.
- Add jalapeños or hot sauce for extra spice.
- You can blend part of the soup for a smoother consistency.
Nutrition
- Serving Size: 1 burrito with soup
- Calories: 580
- Sugar: 5g
- Sodium: 840mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 65mg