I love soup. I could eat soup for every meal. Soup is incredibly easy to make and you can use whatever you have around to make something wholesome, filling, and nutritious. This tortilla soup is just like that, it takes minimal effort and the reward is great. This not a traditional tortilla soup by any means, but that does not make me like it any less. I like to make a vegetarian version of this soup, but sometimes I will add some leftover chicken to the bowl if I have some. The beans make this soup very hearty.
Do not let the ingredient list intimidate you. Yes, it is long, but it is mostly spices and spices that you most likely have in your cabinet. This soup is warm, filling, and comforting.
2 cans Rotel tomatoes
2 carrots, peeled
1 green pepper
1 large onion
2 garlic cloves minced
1 Tablespoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1 1/2 teaspoons cumin
1/2 teaspoon tumeric
1 teaspoon salt
1 teaspoon pepper
4 cups chicken broth
1 cup water
1 bag frozen corn
1 can black beans
1 can red kidney beans
1/2 cup cilantro
tortilla chips
for garnish:
avocados
tortilla chips
sour cream
cheese
limes
cilantro
Put the Rotel, carrots, and pepper in the food processor.
Process until still a little chunky.
In a large Dutch oven or pot, saute the onions and garlic until soft. Add all of the spices. Cook for one minute.
Add the tomato mixture, broth, beans, corn, and water.
Simmer partially covered over low heat for 30 minutes.
Add the cilantro.
Ladle into bowls. I added some shredded chicken to this batch.
Crush some tortilla chips on top of the soup. Garnish with sliced avocado, cheese, sour cream, cilantro, and lime wedges. A squeeze of lime juice really brightens this soup up.
This soup tastes even better the next day and is perfect for a light lunch.
Recipe from one of my favorite blogs...
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