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Spicy Tortilla Soup

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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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