Tortilla Soup

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 :)

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