vegetarian-tortilla-soup

🥘 Ingredients

• corn tortillas 6
• olive
• kosher salt to taste
• extra-virgin olive oil 2 tbsp
• yellow onion 1
• green bell pepper 1
• garlic cloves 4
• dried oregano 2 tsp
• ground cumin 1 tsp
• crushed fire roasted tomatoes 28 oz can
• black beans 2
• corn 15 oz can
• corn 1 ½ cup
• adobo sauce 1 ½ tbsp
• chipotle peppers in adobo sauce 1 can
• vegetable broth 4 cups
• kosher salt 1 tsp
• adobo
• kosher
• cilantro leaves 1 handful
• lime 1

1. 1

   Preheat the oven to 375°F. Make the tortilla strips: Brush the corn tortillas lightly with olive oil on each side. Using a pizza cutter , slice them in half, then into thin strips. Place the strips on a baking sheet and sprinkle with kosher salt . Bake for 10-12 minutes until crispy and lightly browned.
2. 2

   Make the soup: In a large pot or Dutch oven , heat extra-virgin olive oil and sauté the yellow onion until translucent, about 5 minutes . Add the green bell pepper and the garlic cloves and sauté for 2 minutes . Stir in the dried oregano and the ground cumin for 1 minute . Add the crushed fire roasted tomatoes , black beans , corn (or corn frozen), adobo sauce (from the chipotle peppers in adobo sauce ), vegetable broth , and kosher salt . Bring to a boil, then simmer for 10 minutes .
3. 3

   Taste and add additional adobo sauce or kosher salt if desired.
4. 4

   Serve: To serve, ladle the soup into bowls and allow to cool to warm. Garnish with the tortilla strips, torn cilantro leaves , and plenty of lime juice from lime . (Add Mexican hot sauce if desired.)