Sopa vegetariana de tortilla en 30 minutos

Ingredientes

• 8 corn tortillas
• 1 1/2 Tablespoon Oil of choice (more if pan-frying)
• Salt
• 2 Tablespoons olive oil (or oil of choice)
• 1 medium yellow onion (finely chopped)
• 1 Tablespoon jalapeno (seeds removed, finely chopped)
• 1 red bell pepper (diced)
• 4 garlic cloves (minced)
• 1-2 chipotle peppers (in adobo sauce) (finely chopped (see note for substitutions))
• 2 teaspoons adobo chile sauce
• 1 Tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper (to taste)
• 1 15-ounce can diced fire-roasted tomatoes
• 1 15-ounce can black beans (drained and rinsed)
• 1 cup frozen corn
• 4 cups vegetable stock (more to taste)
• Fresh lime juice

Preparación

1. 1

   --- Tortilla Strips ---

2. 2

   Cut the corn tortillas into strips, halving them if desired (otherwise many of them will naturally break when tossed, which is totally ok and gives it a rustic feel).

3. 3

   Stovetop: Coat the bottom of a large skillet with a neutral oil and heat over medium-high to high heat. Once hot, add tortilla strips in an even layer and cook for 3-4 minutes or until golden brown. Flip, and continue to cook on the other side until golden. Remove and place on a paper-towel-lined plate and immediately sprinkle with salt. Continue working in batches until all strips have been cooked.

4. 4

   Oven: Preheat oven to 375°F. In a large bowl, toss the tortilla strips in 1 ½ tablespoons of oil and a generous pinch of salt, until coated. Spread in an even layer on a large baking sheet. Bake for 8-10 minutes, tossing halfway through, until stirps are golden brown and crisp.

5. 5

   --- Soup ---

6. 6

   In a large dutch oven or stockpot, heat oil over medium-high heat. Add the onion, jalapeno, and red bell pepper; saute for about 3 minutes with a generous pinch of salt.

7. 7

   Add the garlic, chipotle peppers, adobo sauce, and spices, along with another pinch of salt. Stir to coat, and cook for 1-2 minutes.

8. 8

   Add the diced tomatoes, black beans, frozen corn, and vegetable stock. Stir to combine and bring to a simmer for 10-15 minutes, being sure to taste test for salt levels and desired spice. Stir in a squeeze of half of a fresh lime. Don’t skip this step, the acid brings out so much flavor (taste test before and after, you’ll be amazed!).

9. 9

   Serve the soup over the tortilla strips, or garnish them on top. Add additional toppings as desired and enjoy!