Spicy Tortilla Soup
This vegetarian version of classic tortilla soup is packed with flavor!
Spicy Tortilla Soup
Ingredients
- 2 tablespoons of olive oil
- 1 large yellow onion chopped
- 4 cloves of garlic diced
- 1 jalapeno remove seeds, finely chop (use half if you prefer less spicy!)
- 1 ½ teaspoon chile powder
- 2 canned chipotles in adobo sauce finely chopped (found in mexican section of grocery store) Use less if you prefer less spicy
- 1 can 28-ounce of crushed tomatoes
- 4 cups of vegetable broth
- 2 cups of corn kernels fresh or frozen
- 2 cans 15-ounce of black beans, drained and rinsed
- 2 avocados diced
- ½ cup fresh cilantro diced for garnish
- Lime wedges optional
FOR THE TORTILLA STRIPS:
- Olive oil
- 8 small corn tortillas cut into ¼-inch strips
- Kosher salt
Instructions
- Heat oil in a large pot, add onion, garlic and jalapeno. Cook until onion is translucent (about 7 minutes), stirring occasionally.
- Add chile powder, chipotles, black beans, and tomatoes and cook for 5 minutes.
- Add vegetable broth, corn and simmer on a low heat to meld the flavors.
- Salt and pepper to taste.
FOR THE TORTILLA STRIPS:
- Toss tortilla strips with olive oil and salt.
- Spread onto a baking sheet and bake at 350°F until crisp and lightly browned (about 10-15 minutes), but check frequently to avoid burning.
TO ASSEMBLE THE BOWLS:
- Divide tortilla strips on the bottom of each bowl, ladle soup into each bowl and garnish with avocado, cilantro and a squeeze of lime if desired.
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