Tortilla Soup

August 17, 2020

• 3
• 15 minutes
• 30 minutes
• Helena
• Vegan Tex-Mex

Ingredients

Soup

• 2 tbsp vegetable oil
• 1 large onion
• 4 cloves garlic
• Chile powder
• 1 jalapeño
• Tony's (or other Cajun spice blend)
• Chipotle pepper in adobo sauce
• 4-6 tomates
• 1L vegetable broth
• 1 cup fresh corn

Extras

• corn tortilla per person, cut into 1/4-inch strips
• 1 avocado
• (optional) sour cream
• (optional) cheddar
• chopped cilantro
• Lime wedges

Directions

1. Heat oil
2. Add onion, garlic, jalapeño, cook 1-2 min
3. Add cajun spices and stir until onion is softened.
4. Add chile powder and coat.
5. Add chipotle sauc and tomatoes
6. Cok until tomatoes start to caramelise
7. Add vegetable broth, corn, and let simmer for 15-20 minutes.

Tortilla chips

1. Heat oil in a pan, fry tortilla chips until light golden brown and crisp.
2. Transfer to a paper towel lined plate and optionally salt.

Serving

1. Serve in a bowl
2. Top with sour cream, cheese, avocado slices, cilantro, maybe raw onion bits.
3. Add tortilla chips around the side and maybe serve alongside.
4. Lime wedge on the side

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Description