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12-12-2015, 07:55 PM
My brother sent this to me. Thought I might pass it along.
Tortilla Soup – Thug Kitchen
1 yellow or white onion
1 carrot
1 bell pepper
1 or 2 jalapenos
4 cloves garlic
1 tbs olive oil
2-1/2 tsp ground cumin
2-1/2 tsp dried oregano
2-1/2 tsp chili powder
1/8 tsp salt
1 can (14.5 oz) diced tomatoes
1 can tomato paste
5 cups vegetable broth
1 tbs lime juice
6-8 corn tortillas (use 8 for thicker soup) cut into 1” squares
1 can (14.5 oz) chickpeas
Toppings: chopped cilantro, minced jalapenos, avocado, tortilla chip crumbs
Chop up the onion, carrot and bell pepper into pieces about the size of a chickpea. Mince the garlic and jalapeno.
In a large soup pot, sauté the onion in the oil until tender, about 2 minutes. Add the carrot and bell pepper and cook about 3 minutes. Add the jalapenos, garlic, spices and salt and cook for another 30 seconds. Add the diced tomatoes and tomato paste and stir to mix well. Add the broth and bring it to a simmer.
Add the corn tortillas and lime juice. Stir everything up and gently simmer about 10 minutes. Turn off the heat and use an immersion blender to make the mixture smooth (or use a regular blender in batches). Taste and add additional spices (salt, cayenne, etc.) to taste.
Serve with chickpeas in the center of each bowl with chunks of avocado, minced jalapeno, cilantro, tortilla chip crumbs.
Makes 4-6 servings.
Tortilla Soup – Thug Kitchen
1 yellow or white onion
1 carrot
1 bell pepper
1 or 2 jalapenos
4 cloves garlic
1 tbs olive oil
2-1/2 tsp ground cumin
2-1/2 tsp dried oregano
2-1/2 tsp chili powder
1/8 tsp salt
1 can (14.5 oz) diced tomatoes
1 can tomato paste
5 cups vegetable broth
1 tbs lime juice
6-8 corn tortillas (use 8 for thicker soup) cut into 1” squares
1 can (14.5 oz) chickpeas
Toppings: chopped cilantro, minced jalapenos, avocado, tortilla chip crumbs
Chop up the onion, carrot and bell pepper into pieces about the size of a chickpea. Mince the garlic and jalapeno.
In a large soup pot, sauté the onion in the oil until tender, about 2 minutes. Add the carrot and bell pepper and cook about 3 minutes. Add the jalapenos, garlic, spices and salt and cook for another 30 seconds. Add the diced tomatoes and tomato paste and stir to mix well. Add the broth and bring it to a simmer.
Add the corn tortillas and lime juice. Stir everything up and gently simmer about 10 minutes. Turn off the heat and use an immersion blender to make the mixture smooth (or use a regular blender in batches). Taste and add additional spices (salt, cayenne, etc.) to taste.
Serve with chickpeas in the center of each bowl with chunks of avocado, minced jalapeno, cilantro, tortilla chip crumbs.
Makes 4-6 servings.