If you haven't noticed by now, I need specific occasions to make soup. And by that I mean cold days. And where I'm from, you don't see many of those.
Lately I've been seeing a lot of tortilla soup recipes. I thought I'd try my hand at this. And to combat the cold, I made it really spicy. Sometimes its fun to sweat while you eat.
- 2 cans vegetable broth
- 1 tablespoon olive oil
- 1 cup frozen corn
- 1 can diced tomatoes
- 1/2 jalapeno
- 1 teaspoon minced garlic
- 1 teaspoon cumin seeds
- pepper and Mexican oregano to taste
- shredded cheese (I used a Monterey/cheddar blend)
- 1 avocado
- 1-2 small tortillas
[This makes about 6 servings].
In a pot, saute the cumin seeds and garlic in olive oil.
Add the vegetable broth. I also added one can of water to make it more dilute.
Add the frozen corn and diced tomatoes. Speaking of diced tomatoes, check out this cool can I found.
Add the jalapeno. I chose to cut big slices and just let it simmer with the broth.
Add the seasonings-- black pepper and Mexican oregano. Cover and let simmer for 5-10 minutes.
Bake the tortilla(s) until crispy and then cut into strips. Dice the avocado.
Place the tortilla strips in a bowl and pour soup on top. Garnish with shredded cheese and top with avocado slices.
This soup has quite a kick to it, but it is exactly what I was looking for! And another plus is that it is quite hearty. I know I say that about a lot of my foods, but I even tested this by practicing a quick Zumba routine not even one hour after eating two bowls of this soup.
Despite the problems that [the combination of jumping and hot/spicy soup] gave my stomach, I highly recommend trying this recipe, whether or not the weather permits!