This soup.. this homemade tortilla soup has magical properties. It is a whole Mood. It can turn winter blues into rainbows. In fact I made it this morning because I was feeling a teeny-tiny bit jelly of all of the vacation pictures circulating on social.. so I made our tortilla soup and now I feel happy and warm and maybe a little hungry for another bowl of soup :)
Ingredients:
For soup:
generous glug of olive oil
five shallots, finely diced
2 teaspoons sea salt
ten cloves garlic, finely diced
3-4 jalapeños, finely diced
2 tablespoons ground oregano
8 cups veggie broth (or the broth of your choice)
1 red pepper, finely diced
3 cups yellow corn, frozen or fresh
1 tablespoon of canned chipotle peppers in adobe sauce
To serve:
avocado, diced
shredded red cabbage
cilantro
Handful of tortilla chips
fresh lime juice
Let's Go!
Start by dicing your veggies and warming your broth.
To a large pot, add the oil and over medium high heat, cook the shallots with the salt until soft, about 5 minutes. Add the garlic, oregano and half of the jalapeños and cook, stirring often, for another five minutes. Add the broth and bring to a simmering boil. Continue to cook soup at a simmering boil for 15 minutes. Add red pepper, the remaining jalapeños, corn and chipotle peppers and cook for another 5 minutes.
Ladle the soup into individual bowls. To each bowl add a few hunks of avocado, some shredded cabbage, cilantro and a couple tortilla chips. Squeeze a slice lime over top and... feel better. :)
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