Name: TORTILLA SOUP
Ingredients: 2 tablespoons avocado oil (or spray); 1 onion (diced); 4 cloves garlic (finely chopped); 1 Red bell pepper (chopped); 1 jalapeño (seeds removed, finely chopped); 1 medium zucchini (chopped); 2 cups corn kernels (fresh or frozen and thawed); salt and freshly ground pepper (to taste); 2 teaspoons chile powder; 1 teaspoon Mexican oregano; 2 teaspoons cumin; 1 teaspoon sea salt; 2 chipotles in adobo (finely chopped, if you have them adds a nice flavor, otherwise use ½ teaspoon or to taste of chipotle powder.); 1 28-ounce jar whole peeled tomatoes, drain if you want, but I throw into the blender with the liquid and crush the tomatoes; 4 cups vegetable broth (or chicken broth, if you’re going non-vegetarian); 1 ½ cups black beans or 1 15-oz can of black beans (I find adding the juice works, too); Lime wedges (for serving)

I’m very fond of this soup. You can add shredded chicken if you want some protein in it. And play with the ingredients! Adding different peppers can be good. A poblano goes nicely in this soup.

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TORTILLA SOUP

Servings

Ingredients

2 tablespoons avocado oil or spray
1 onion diced
4 cloves garlic finely chopped
1 Red bell pepper chopped
1 jalapeño seeds removed, finely chopped
1 medium zucchini chopped
2 cups corn kernels fresh or frozen and thawed
salt and freshly ground pepper to taste
2 teaspoons chile powder
1 teaspoon Mexican oregano
2 teaspoons cumin
1 teaspoon sea salt
2 chipotles in adobo finely chopped, if you have them adds a nice flavor, otherwise use ½ teaspoon or to taste of chipotle powder.
1 28-ounce jar whole peeled tomatoes, drain if you want, but I throw into the blender with the liquid and crush the tomatoes I like my tomatoes either in a jar or fresh, but feel free to use a 28- oz can of tomatoes
4 cups vegetable broth or chicken broth, if you’re going non-vegetarian
1 ½ cups black beans or 1 15-oz can of black beans I find adding the juice works, too
Lime wedges for serving

Instructions

Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add spices and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes. Add black beans (and liquid if you want).
Add tortilla chips or taco shells when serving. Soup is good with toppings such as avocado, raw onion, cilantro leaves, and cheese (jack with peppers is nice).