Tortilla Soup
Ingredients
- 2 tsp tsp Olive Oil
- 1 each dried ancho chile
- 1 each onion Half used, but recipe calls for 1
- 2 cloves garlic cloves
- 1 can can pinto beans
- 2 tsp tsp cumin
- 1 tsp tsp dried oregano
- 1 can can fire roasted crushed tomatoes
- 1/2 cup cup corn
- 3 each yellow corn tortillas
- 1 each avocado
- to taste cilantro
- 1/2 each lime
- 2 tbsp tbsp vegetable oil 1.5 tbsp olive oil used
Instructions
- Destem & Deseed ancho chile, then add to a pot with 3 cups of water. Boil, reduce heat to low, and cover until step 3. Peel & dice the onion, mince the garlic.
- Place a large pot over medium-high heat with 2 tsp olive oil. Once hot add diced onion, minced garlic, cumin and oregano. Cook until fragrant.
- Add the crushed tomatoes and pinto beans. Bring to a simmer.
- While soup simmers, cut tortillas into strips and fry in oil until crispy.
- Blend 2 cups of soup until smooth. Return to pot.
- Add corn to the soup.
- Serve with avocado, cilantro, and fried tortilla strips.
