Tortilla Corn Soup
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 ⓘ
Instructions
- Preheat oven to 425°F.
- On stovetop heat a large pot on med high add butter and oil, add onion, peppers, rice, and cumin, stirring until well coated.
- Add stock and bring to bubbling, lower heat, cover and simmer for 10 minutes.
- After 10 minutes add 1 cup salsa, chipotles, and 1 cup corn.
- Cook 10 minutes more.
- Ad lime juice, cilantro and and stir.
- For tortilla chips:
- Spray a baking sheet and spray 4 tortillas with cooking spray.
- Sprinkle 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.
- Place several strips over soup.
- Garnish with crema, avocado, salsa, hot sauce, etc to taste.
Nutrition & Diet Analysis (per serving)
1322
kcal
66% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).