Pop a top off a Corona and you'll feel like you're sitting right in a Taquiera in the Mission. OK, maybe that's not completely true, but at least you'll have saved a substantial amount of money and transit time on a stinky bus, all the while achieving a healthy, hearty and flavorful meal.
Easily serves 4--or in the case of Josh and I, dinner at night and leftover lunches the next day!
Vegetarian Tortilla Soup (I'm sure this blend exists somewhere in some form.)
- Extra Virgin Olive Oil - for sauteing
- 1 onion and 1 red or yellow bell pepper, sliced thinly
- 1 jalapeno pepper and 3 cloves of garlic, minced
- 3/4 frozen or fresh corn
- 3 cups of vegetable stock, 2 cups of water
- 1 8 oz. can of tomato sauce
- 3 tablespoons of cumin, 2 tablespoons of coriander
- 1 can of pinto or kidney beans (rinsed and drained)
- 1/2 cup of cilantro, plus some for serving
- 2 tortillas - heated in the oven for 5-7 minutes at 375 degrees or until crisp
- 1 avocado, pitted and sliced - rub with a teaspoon of lime juice
- Cheddar cheese and sour cream for garnish (can also add chopped green onions)
- 1 lime
- 1 tablespoon of salt (or to taste), 1 teaspoon of fresh cracked pepper
1. Chop up the jalapeno, pepper, onion and garlic and sweat the veggies out for 3-4 minutes in the olive oil. Add the cumin and coriander--mix well and let it saute until the onions and peppers are tender. Stir in the corn and tomato sauce. Mix well and add the broth and water. Bring to a simmer, add the salt, pepper, cilantro, beans and the juice of one lime. Cover and let simmer for 15-20 minutes.
2. In the mean time, heat the tortillas in the oven, and once done, cut into 1 inch strips. Pit and slice the avocado and rub with lime juice.
3. Ladle soup into large bowls and top with tortilla strips, cheese, sour cream, cilantro and a squirt of lime juice. I add in the avocado slices around this garnish. Serve and enjoy!!!