Enough for you and three friends, enemies, comrades, coworkers, bugs, whomever you want at your table.
WOWZA! This is the perfect combo of chunky veggies and brothy soup. It has been raining all weekend and I couldn't have picked something better to make. I've always been a big tortilla soup fan because my mom always made it. Her recipe is really good full of chunky vegetables, chicken pieces, and yummy broth. This recipe is it's own flavorful beast. It is spicy but man it is da bomb. Saddle up partners, you're in for a nice treat. Don't forget, grandmas and moms love soup, too. Share a little.
Ingredients:
1 yellow or white onion
1 bell pepper (whatever color you want, I did 1/3 yellow, red, and orange)
1 carrot
1 to 2 jalapeños (you decide boss)
4 cloves garlic
2.5 teaspoons each ground cumin, dried oregano, and chili powder
1/8 teaspoon salt
1 can (14.5 ounces) diced tomatoes (regular or fire roasted are perfect)
1/4 cup tomato paste
6 cups vegetable broth
1 tablespoon lime juice
6 to 8 corn tortillas, cut into 1-inch squares (I used 6)
1 1/2 cup cups cooked chickpeas
Toppings: Chopped cilantro, minced jalapeños, avocado, crunched up tortilla chips
ONE: chop up the onions, carrot, and bell pepper into pieces about the size of a chickpea. Mince the garlic (CHEAT SHEET: they sell minced garlic in a jar at da store, buy it and make it easier on yoself), and jalapeños (same goes for these guys). Now you're ready to get down and dirty.
TWO: Grab a large soup pot and sauté the onion in the oil until it starts to look a little see-through, about 3 minutes. Add the carrot and bell pepper and cook until everything is golden, another 3 minutes. Add the jalapeños, garlic, spices, and salt and cook for another 30 seconds. This should smell pretty dope right about now. Add the diced tomatoes and tomato paste. Make sure that you store that bitch around enough so you don't end up with a fat glob of paste chill in in the center. Add the broth and let that all come to a simmer for about 20-25 minutes.
THREE: Now it's time to turn this baby up a notch. Add the lime juice and tortilla squares. Stir everything up and let that all gently simmer together until the tortillas get nice and soft, about 10 minutes of simma time. Turn that heat off, do a taste test and add whatever you think it needs. If nothing, you're ready to eat my friends.
FOUR: Serve this up with chickpeas piled on top with chunks of avocado, some minced jalapeño, and some cilantro. Crunched chips are welcome too.
A little cliche I know but who doesn't like a little easy breezy Sunday?
Until next time.
Meg.
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