Tortilla Soup
Why I Love This Recipe
FEATURING: Carrots, sweet peppers, cilantro, onion (or fresh onion), and jalapeno (or red chili pepper flakes).
Truly a super simple & delicious Spanish soup that is perfect for the summer! Thanks to our friend Corrie (@radical_health on Instagram) for the recipe and inspiration (we only slightly tweaked the recipe she shared on Instagram)!
You can add black beans or any of your favorite beans also.
Ingredients You'll Need
2 tsp oil (ex: sunflower oil)
2-4 tortillas (corn - flour tortillas also work if you are non gluten-free), cut into thin strips
1 cup of onion (or fresh onion, chopped
1 tsp black pepper
1/4 jalapeno, seeds removed and chopped finely (or a pinch of red chili pepper flakes)
1 tsp chili powder
1 Tbsp ground cumin
1 tsp ground coriander
1.5 cups carrots, chopped into bite-size
1-2 sweet peppers, chopped into bite-size
1 cup fresh or frozen corn
4 cups of vegetable stock (or water)
1/4 cup of fresh cilantro
1 cup avocado, cut into cubes and sprinkled with lemon (optional - I often leave it out and we find the soup just as delicious)
Directions
"FRY" THE TORTILLA**** (see the note for an alternative way of doing this): On a medium frying pan, add the oil. Layer tortilla strips evenly and sauté until hard. Remove and place on a paper towel. Set aside.
MAKE THE SOUP: Heat another 1 tsp of oil in a soup pot. Add the onion and spices. Sauté for 3-4 minutes. If dry, add a bit of stock (or water).
Add the carrots and sauté for 3 min.
Add the peppers and corn. Reduce heat and cook 4 min, until carrots are almost soft. Add the remaining stock, cover and bring to a boil. Reduce heat and cook for 5 min. Remove from heat.
FOR SERVING: If using, add the avocado to bowls and laddle soup on top. Then add the cilantro and tortilla strips on top. Eat immediately (if planning on serving later, keep the avocado, cilantro and tortilla strips on the side so people can add them as garnish when ready to eat).
**** NOTE: For frying the tortilla, you can also fry them whole and/or in a deep frying pan if you prefer. They fry quickly (a few seconds) and you can flip them half way through. You can cut them in strips once they have cooled down or serve them whole and guests can each take one and cut them in chunks with their hands.
