Soups On — Tortilla soup
I’m not really sure why Lisa from 100 Days of Real Food calls this Tortilla Soup since there are no tortillas in it, but she does so I am too. I used her recipe for inspiration, but I didn’t follow it exactly — I rarely do.
I made this tortilla soup for dinner tonight and garnished it with slices of avocado, a dollop of sour cream and a thick slice of cheddar cheese grated on top. It was spicy and delicious and I’m looking forward to the leftovers. I haven’t tried making homemade tortillas yet, but I suspect it would be very good served with them and might make the recipe title make more sense?
Here is the recipe the way I made it, not Lisa’s.
2 tablespoons olive oil
2 bell peppers (1 red and one green, plus half of a purple pepper)
1 jalepeno pepper
1 teaspoon cumin
1 teaspoon poultry seasoning
¼ teaspoon chili powder
Salt and pepper, to taste
1 8.5 oz can of cream style corn (hey, it’s what I had on hand…)
1 14.5 oz can of black beans
3 cloves garlic
1 28-oz can diced tomatoes
1 8-oz can tomato sauce
3 cups chicken broth
Garnishes: avocado, grated cheese, sour cream
- Chop the onion, peppers, and zucchini into ½” pieces. Dice the garlic.
- Heat the oil over medium heat in a large soup pot. Toss in the onions.
- After a couple of minutes add the peppers and zucchini. Flavor with the spices and stir the veggies until they start to soften.
- Add the corn and garlic.
- After the corn heats up, add the black beans, stewed tomatoes, tomato sauce, and chicken broth.
- Bring to a boil then turn down to low. Simmer for a few minutes or until you are ready to eat.
- Ladle into bowls and garnish.
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