I already have one recipe for tortilla soup here on my blog, and now I am adding another to the collection; both are excellent. This one is a little more pedestrian, meaning you are much more likely to have these items on hand than you are the 101 Cookbooks version of tortilla soup I published earlier in my blogging life. Enjoy yet another recipe adapted from the cookbook Appetite for Reduction by Isa Chandra Moskowitz.
- 1 tsp olive oil
- 1 small red onion, sliced thinly
- 2 jalapeños, seeded and sliced thinly
- 2 poblano peppers or green bell pepper, seeded, chopped into ½-inch pieces
- 4 cloves garlic, minced
- ¼ tsp red pepper flakes, optional
- 3/4 tsp corriander
- 1 tsp salt
- 1 (24-ounce) can diced tomatoes, juice and all
- 1 (24-ounce) can gluten-free vegetable broth or water
- 1 heaping T ground cumin
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 C frozen corn
- cilantro for garnish
- tortilla chips for garnish
- Juice from 1 lime
- Salt, to taste
1. Place oil in a 4-quart pot and sauté onions, jalapeños and poblano pepper over medium-high heat until onions are translucent, about 5 minutes. (Add a little more oil or broth if needed.) Add garlic, red pepper flakes and salt and sauté for another minute.
2. Add tomatoes to the pot, including the juice. Fill the tomato can with vegetable broth or water and add to the pot. Stir in the cumin and corriander.
3. Add beans, corn and let simmer for 5 more minutes. Add lime juice. Taste and adjust seasoning, adding salt to taste.
4. Ladle soup into serving bowls. Crumble tortilla chips over the top and garnish with cilantro.
Veg Bon Vivant 