Tortilla Soup
Not only is this one of our favorite dishes and one that the family can enjoy in any season, it's a great opportunity to spend some time prepping food together as a family!
Aside from the time it takes prepping all those veggies, it's easy to make and definitely worth the effort!
Ingredients:
2 cans diced tomatoes with green chilies
X1 12 oz can tomato paste
8C water + vegetable bullion = 8 C broth
1 can black beans, drained and rinsed
1 can corn, drained
1 small yellow onion, small dice
1 green bell pepper, small dice
1/2-1 bunch of cilantro
1 avocado
Tortilla strips (best to fry your own)
2 Tbsp olive or grape seed oil or avocado oil
4 Tbsp taco seasoning
1 ½ tsp oregano
3 Tbsp Creole or Cajun seasoning
2 Tbsp hot sauce, cayenne pepper
5 jalapeno slices, fresh preferred, but pickled will suffice
1 Tbsp kosher salt (more or less to your taste)
1 Tbsp fresh cracked black pepper
1 Tbsp garlic powder
C cooked rice (we use an Instant pot)
½ bunch of cilantro, minced
Chopped avocado
Tortilla strips (best if fried at home)
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Chop veggies and garnishes
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If you plan to fry your own tortilla strips, get your oil heated up on Medium, since this takes time.
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In hot soup pot, saute onions and peppers in hot oil until they begin to soften.
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Add in beans and corn. Cook for 3 minutes.
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Add all remaining ingredients.
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Cook on medium heat for about 30 minutes
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Start rice in a steamer or Instant Pot. This should finish shortly before soup.
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When everything is finished cooking, add a scoop of rice into a bowl and add soup on top
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Serve hot with listed garnishes.