One of the most amazing tasting soups ever! I like mine mild, not to spicy, but you could always kick it up a notch with some extra chipotles.
I make my chipotles with dried ones that I soak, cook them with onion and garlic, spices and a blob of tomato paste, blend them up and store it in the freezer in small containers.
I have also switched from canned to dried beans, they are way more economical if you use beans as much as we do. I usually have a bowl of beans soaking in the fridge, even if I am not sure of what I am going to make. Always soak more then you need, freeze what you don't use, that way when you are in a jam you can always grab some from your freezer!
- 2 tbsp veggie oil
- 1 medium onion-small diced
- 3 cloves garlic-minced
- 1/2 cup corn kernels
- 2 tsp ground cumin
- 1 tbsp dried oregano
- 1/2 can crushed tomatoes
- 4 cups water
- 1 cube veggie bullion
- 1/2 red pepper-small diced
- 2 tbsp ground chipotles
- 1 cup pinto beans
- 1/2 lime juiced
- sea salt
- freshly ground pepper
- 1 cup fried tortillas- chopped into small pieces (about 2 tortillas)
- 3 tortillas-folded in half cut into thin strips
- 1/3 cup veggie oil
In a large pot heat oil, add onions and garlic. Saute for 3-4 minutes. Add corn and spices.
Add tomato, water, bullion. Simmer for 10 minutes. Add pepper, chipotle, beans.
Season with lime, salt and pepper. Add tortillas and simmer for 5 minutes
In a fry pan ( I like to use a cast iron) heat oil to medium high heat. Add tortillas. Using tongs flip around in pan until golden. Remove and sprinkle with salt.
Optional garnishes: Fresh cilantro, fresh parsley, & avocado (these are super tasty and highly recommended :)
Printer Friendly: RECIPE
