Tortilla Corn Soup
23 ingredients
11 steps
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 1/2 1/2 cup green peppers (or a mixture) or 1/2 cup yellow pepper, diced (or a mixture)
- 1/2 - 3/4 cup white rice, to taste
- 1 teaspoon cumin
- 4 cups chicken stock (or a mix of both) or 4 cups vegetable stock (or a mix of both)
- 1 cup prepared salsa
- 1 -2 chipotle chile in adobo, chopped
- 1 cup corn
- 1 tablespoon chopped cilantro
- 2 tablespoons fresh lime juice
- 4 corn tortillas
- cooking spray
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- garnishes
- crema (optional)
- salsa (optional)
- avocado, slices (optional)
- queso fresco (optional)
- chopped tomato (optional)
- onion (optional)
Directions
-
1Preheat oven to 425°F.
-
2On stovetop heat a large pot on med high add butter and oil, add onion, peppers, rice, and cumin, stirring until well coated.
-
3Add stock and bring to bubbling, lower heat, cover and simmer for 10 minutes.
-
4After 10 minutes add 1 cup salsa, chipotles, and 1 cup corn.
-
5Cook 10 minutes more.
-
6Ad lime juice, cilantro and and stir.
-
7For tortilla chips:
-
8Spray a baking sheet and spray 4 tortillas with cooking spray.
-
9Sprinkle with chili powder and cumin, slice into strips and bake in the oven for 5 minutes if using flour tortillas, 10 minutes if using corn tortillas.
-
10Place several strips over soup.
-
11Garnish with crema, avocado, salsa, hot sauce, etc to taste.
Products Matching These Ingredients
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Anthony's Organic Cocoa Butter Chunks
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Mct Oil Powder
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100% Pure Canola Oil
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Canola Harvest® Original Vegetable Oil Spread Tub
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Minotaur bio - Huile d'Olive Vierge Extra
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Mt. olive, sweet 'n' hot salad peppers
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