Tortilla Corn Soup
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 1/2 cup red peppers (or a mixture) or 1/2 cup green peppers (or a mixture) or 1/2 cup yellow pepper, diced (or a mixture)
- 1/2-3/4 cup rice, to taste
- 1 teaspoon cumin
- 4 cups chicken stock (or a mix of both) or 4 cups vegetable stock (or a mix of both)
- 1 cup prepared salsa
- 1 -2 chipotle chile in adobo, chopped
- 1 cup corn
- 1 tablespoon chopped cilantro
- 2 tablespoons fresh lime juice
- 4 corn tortillas
- cooking spray
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- crema (optional)
- salsa (optional)
- avocado, slices (optional)
- queso fresco (optional)
- chopped tomato (optional)
- onion (optional)
Recipe
- 1 preheat oven to 425°f.
- 2 on stovetop heat a large pot on med high add butter and oil, add onion, peppers, rice, and cumin, stirring until well coated.
- 3 add stock and bring to bubbling, lower heat, cover and simmer for 10 minutes.
- 4 after 10 minutes add 1 cup salsa, chipotles, and 1 cup corn.
- 5 cook 10 minutes more.
- 6 ad lime juice, cilantro and and stir.
- 7 for tortilla chips:.
- 8 spray a baking sheet and spray 4 tortillas with cooking spray.
- 9 sprinkle with chili powder and cumin, slice into strips and bake in the oven for 5 minutes if using flour tortillas, 10 minutes if using corn tortillas.
- 10 place several strips over soup.
- 11 garnish with crema, avocado, salsa, hot sauce, etc to taste.
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