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TORTILLA SOUP

Servings 0

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).