(Jean’s post)
When your life is busy, one’s to do list just keeps getting longer. I’ve been saving up entries for this blog but often find myself with little time to write them. After a bit of prodding and guilt, Alexis has finally worn me down. Let’s start with the recent culinary adventures.
Months ago my roommate made a tortilla soup out of a box. It’s was delectable and spicy. I decided to give tortilla soup a whirl. While googling, I came across a tortilla soup recipe called Kristen-soup.
I made a few adjustments by adding corn and black beans to make it a bit heartier. I prefer a stew over a soup.
Ingredients:
2 tablespoons of olive oil or vegetable oil
1 white or yellow onion, diced
4 garlic cloves, minced
3 tablespoons of ground cumin
2 green bell peppers, chopped
2 jalapeno peppers, chopped
1-14 ounce can of diced tomatoes
4 cups of low sodium chicken broth
1 can of corn, drained
1 can of black beans, rinsed and drained
2 teaspoons of paprika
2 teaspoons of garlic salt
2 tablespoons of chili powder
2 avocadoes, diced
1 cup shredded cheddar cheese
Fresh cilantro, chopped
4 tortilla shells
Directions:
- Heat oil in a large pot over medium-high heat.
- Cook garlic, onion, and cumin for a couple minutes until the onions are translucent.
- Add green bell peppers and cook 2-4 minutes till the peppers are tender. Stir frequently.
- Add chicken broth, tomatoes, jalepenos, black beans, and corn.
- Bring the soup to a boil, reduce heat, cover and simmer for 20 minutes. Stir occasionally.
- Remove the soup from the heat and stir in paprika, garlic salt and chili powder.
- Pre-heat oven or conventional oven to 400oF.
- Put tortilla shells in oven or conventional oven (I put two on the rack in my conventional oven at a time) and bake till toasted. Chopped shells into 2 by 1 inch strips.
- Serve soup in bowls and top with cheese, avocado, cilantro and tortilla shells.
It should serve 4-5 people depending on serving size. It is a bit spicy but that’s how I like it.