vegetarian-tortilla-soup

🥘 Ingredients

• corn tortillas (6-inch)
  6
• olive
• kosher salt
  to taste
• extra-virgin olive oil
  2 tbsp
• yellow onion (chopped)
  1
• green bell pepper (chopped)
  1
• garlic cloves (minced)
  4
• dried oregano
  2 tsp
• ground cumin
  1 tsp
• crushed fire roasted tomatoes
  28 oz can
• black beans (15-ounce cans, drained)
  2
• corn
  15 oz can
• corn
  1.5 cup
• adobo sauce
  1.5 tbsp
• chipotle peppers in adobo sauce
  1 can
• vegetable broth
  4 cups
• kosher salt
  1 tsp
• adobo
• kosher
• cilantro leaves
  1 handful
• lime (cut into wedges)
  1

🍳 Cookware

• pizza cutter
• baking sheet
• pot
• Dutch oven

1. 1

   Preheat the oven to 375°F. Make the tortilla strips: Brush the corn tortillas lightly with olive oil on each side. Using a pizza cutter , slice them in half, then into thin strips. Place the strips on a baking sheet and sprinkle with kosher salt . Bake for ⏱️ 10-12 minutes until crispy and lightly browned.

   corn tortillas: 6 (6-inch), olive, kosher salt: to taste
2. 2

   Make the soup: In a large pot or Dutch oven , heat extra-virgin olive oil and sauté the yellow onion until translucent, about ⏱️ 5 minutes . Add the green bell pepper and the garlic cloves and sauté for ⏱️ 2 minutes . Stir in the dried oregano and the ground cumin for ⏱️ 1 minute . Add the crushed fire roasted tomatoes , black beans , corn (or corn frozen), adobo sauce (from the chipotle peppers in adobo sauce ), vegetable broth , and kosher salt . Bring to a boil, then simmer for ⏱️ 10 minutes .

   extra-virgin olive oil: 2 tbsp, yellow onion: 1 (chopped), green bell pepper: 1 (chopped), garlic cloves: 4 (minced), dried oregano: 2 tsp, ground cumin: 1 tsp, crushed fire roasted tomatoes: 28 oz can, black beans: 2 (15-ounce cans, drained), corn: 15 oz can, corn: 1.5 cup, adobo sauce: 1.5 tbsp, chipotle peppers in adobo sauce: 1 can, vegetable broth: 4 cups, kosher salt: 1 tsp
3. 3

   Taste and add additional adobo sauce or kosher salt if desired.

   adobo, kosher
4. 4

   Serve: To serve, ladle the soup into bowls and allow to cool to warm. Garnish with the tortilla strips, torn cilantro leaves , and plenty of lime juice from lime . (Add Mexican hot sauce if desired.)

   cilantro leaves: 1 handful, lime: 1 (cut into wedges)