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.