Loaded-Veggie Tortilla Soup

Alessia Lonobile

Posted on September 18 2018

Loaded-Veggie Tortilla Soup

Ingredients to make this amazing tortilla soup.

2 tablespoons vegetable oil

1 large onion, finely diced

4 garlic cloves, minced

1 jalapeno, diced

Sea salt and freshly ground black pepper

1 ½ teaspoons chile powder

2 chipotles in adobo, finely chopped

1 x 28-ounce can diced tomatoes

4 cups vegetable stock

1 X 15-ounce can black beans, drained and rinsed

2 cups frozen corn kernels

Pico

4 plum tomatoes

¼ cup diced red onions

2 tablespoons chopped fresh cilantro

2 tablespoons fresh squeezed lime juice

1 teaspoon red wine vinegar

Sea salt to taste

Spiked Sour Cream

¾ cup sour cream

½ teaspoon chili powder

2 tablespoons fresh squeezed lime juice

Toppings

2 cups vegetable oil

8 corn tortillas, cut into ¼-inch strips

Sea salt

1 avocado, sliced

1 – 2 sliced fresh jalapenos

¾ cup queso (or feta) cheese

⅓ cup chopped cilantro leaves

¼ cup thinly sliced radishes

Small bunch of fresh cilantro, for garnish (and deliciousness)

Instructions

1. Soup time! Heat a stock pot over mediumheat, and add the oil. When hot, add the onion, garlic, jalapeno, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the onion is softened, 6 – 8 minutes. Stir in the chile powder, chipotles, and tomatoes, season with a pinch of salt and pepper, and cook for 5 minutes. Add the vegetable stock and 2 cups of water, then bring to a simmer. Let the soup simmer & bubble away for 20 minutes.

2. Tortilla time! While the soup is simmering crack on with the tortillas. Heat the vegetable oil in a heavybottomed, high-sided pan over medium heat to 350 degrees F. Working in batches, fry the tortillas until crispy and golden brown, 2 to 3 minutes. Transfer to a plate lined with paper towel to remove any excess oil, then continue frying the remaining tortilla strips.

3. Toppings time! Combine all of the pico ingredients in a small bowl and mix well. Combine the spiked sour cream ingredients in a small bowl, and mix. Done and done.

4. Add ½ of the fried tortillas to the soup, and stir to mix. They’ll soften and thicken the soup beautifully. Awesome. Divide the soup into bowls, then top with avocado, jalapeno, cheese, sliced radishes, that beautiful salsa, and a dollop of spiked sour cream. Delicious!!

Check out @dennistheprescott website for more recipes. 

Source: https://dennistheprescott.com/2018/06/12/loaded-veggie-tortilla-soup/

 

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