Tortilla Soup


I love this soup winter or summer – there’s just something about the way you can dress it up with avocado, sour cream and coriander that really jives with the warmer weather. You can also make it as spicy as you want, and don’t forget to really toast the tortillas until they are brown – it’s essential for the complex flavour.

Print Recipe
Tortilla Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
Ingredients
Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. In a dry frying pan, toast the tortillas until brown. Pour out onto a plate and sprinkle with salt.
  2. In a large, heavy-bottomed pot, warm the olive oil. add the onion, green capsicum and garlic and cook gently until translucent and beginning to brown. Add the chillies and saute 1 minute.
  3. Add the chipotle powder, cumin and smoked paprika and cook to toast the spices. If you are using chipotles or chipotle sauce, leave that out at this stage and add it with the stock.
  4. Add the tomatoes and saute until reduced a little.
  5. Add the stock, the chipotles/sauce if using, salt, pepper, and a pinch of sugar. Leave to simmer 30 minutes for the flavours to develop.
  6. Add the beans and corn and simmer another 15-20 minutes.
  7. check here for seasoning and dial the spice level up to your liking with chilli powder or hot sauce.
  8. Divide most of the tortillas among the bowls, leaving a few for garnish. Ladle the soup over and let everyone add their favourite toppings.

Leave a Reply

Your email address will not be published. Required fields are marked *

View Your Meal Plan