i bought some tortilla chips a few weeks ago that were on sale. it was a mistake. the chips weren’t very salty and they weren’t very crunchy. so what’s a woman to do with sub-par tortilla chips? make tortilla soup!
this tortilla soup recipe has lots of vegetables, great flavor, and helped us eat all of the lackluster tortilla chips (i detest wasting food). plus,the prep time is pretty quick, which essential during week 8 (out of 10) of the quarter. just 15 days until i turn in my capstone paper and then i’m done!!
two years ago: broccoli-mushroom pizza
three years ago: glazed seitan
tortilla soup
yields 8 servings
borrowed from all recipes
- 1T olive oil
- 1 large bell pepper, chopped
- 1 large onion, diced
- 1 clove of garlic, minced
- 2T ground cumin
- 15oz can of crushed tomatoes
- 2 x 4oz cans of chopped green chile peppers, drained
- 4½c vegetable broth
- 1 can of whole kernel corn, drained
- 1 can of black beans, drained and rinsed
- salt and pepper to taste
- 1/2lb tortilla chips
- grated cheddar cheese, optional, for garnish
- avocado chunks, optional, for garnish
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- pour the oil into a large soup pot over medium heat
- once hot, add the bell pepper, onion, garlic, and cumin, allowing to sauté for 5 minutes
- add the tomatoes, chile peppers, and broth and bring to a boil
- lower the heat and allow to simmer for 30 minutes
- add the corn and black beans to the soup and let cook for another 5 minutes, until everything is warm
- season with salt and pepper to taste
- place tortilla chips in soup bowls and ladle soup over the top
- garnish with cheese and avocado if desired and enjoy!