Vegetarian Tortilla Soup |
| Name: |
Sophia C |
| Base: |
Nellis AFB |
| Recipe: |
For the tortilla strips:
6 6-inch corn tortillas
Olive oil
Salt
For the Soup:
1 yellow onion
1 green bell pepper
4 medium garlic cloves
2 15-ounce cans black beans
2 tablespoons extra-virgin olive oil, plus more for brushing
2 teaspoons dried oregano
1 teaspoon cumin
1 28-ounce can crushed tomatoes
1½ cups frozen corn ( fire roasted, if possible)
4 cups vegetable broth
1 teaspoon chili powder
1 teaspoon salt
4 radishes, for garnish
1 lime, for garnish
1 handful cilantro, for garnish
Prepare:
Heat oven to 375°F.
Make the tortilla strips: Brush the 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 salt. Bake for 10 to 12 minutes until crispy and lightly browned.
Dice the onion. Dice the green pepper. Mince the garlic. Drain and rinse the beans.
For the soup: In a large pot, heat 2 tablespoons olive oil and sauté the onion until translucent, about 5 minutes. Add the green pepper and the garlic and sauté for 2 minutes. Stir in the oregano and the cumin for 1 minute. Add the tomatoes, beans, corn, chili powder, broth, and salt. Bring to a boil, then simmer for 10 minutes.
Slice the radishes. Slice the lime into wedges.
Serve: To serve, ladle the soup into bowls and allow to cool to warm. Garnish with the tortilla strips, radishes, torn cilantro leaves, and lime juice.
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