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Tortilla soup

Tortilla soup

Simple weekday meal. There are a million versions of this, so here's number one million one. This doesn't take long to make, but it benefits from time if you can let it simmer for awhile.

Ingredients

Olive oil

1 large onion

2 large cloves of garlic, minced

1 tspn chili powder

1 tspn cumin

1 tspn coriander

1 tspn smoked paprika

Around 1/2 tspn black pepper

Around 1 tspn salt

1 ~15 oz. can fire roasted tomatoes

1 can chipotle in adobe sauce; dice the peppers You may only need one or two of the peppers from the can, but if you like spicy foods go crazy!

2 cups vegetable broth

1 15 oz. can of black beans, beans rinsed

Corn tortillas Or tortilla chips/strips

Butter or oil If making your own tortilla strips

Juice from 1 lime

Toppings Cheese, radish, cilantro, sour cream or yogurt, etc.

2 cups vegetable broth

Servings

Around 4

Time

25+ minutes The longer on the stove, the better, but it's still good if you eat it early

Instructions

  1. Sauté onions in a medium sized pot in olive oil, until translucent.
  2. Add all spices, salt, pepper and garlic, and cook for a few more minutes.
  3. Add fire roasted tomatoes, chipotle, and broth, being sure to scrape off spices from the bottom of the pot back into the mixture.
  4. Take around one half of the soup out, and blend it in a food processor or using an immersion blender. Return the purée back to the soup and mix.
  5. Add the black beans to the soup.
  6. Brint to boil on medium-high, then reduce to low to simmer for as long as you can wait (at least 15-20 minutes, preferably more).
  7. While the soup is simmering, this is a good opportunity to make the tortilla strips. Cut some corn tortillas into strips, and fry in butter.
  8. When you're ready, add the lime juice to the soup, and let simmer for a few more minutes before serving.
  9. Serve soup in bowls, and add the tortilla strips and other toppings.