I have a special inclination towards spice. Almost every single time I have to pick a dinner place, I suggest spicy Asian. Or spicy Mexican. Spicy soup is option no. 3. This vegetarian tortilla soup falls into this category. And its very convenient. Its a meal in itself which lends to a lot of customization. I have used beans and corn here but you can use greens or squash too.
Btw there are no tall claims about the authenticity of this soup. I call it so because it has everything I imagine a Mexican styled soup topped with tortillas would have. Almost all tortilla soups have quite a bit of cheese, I choose to skip that in mine but you can always add in as per your preference.
1 yellow onion, chopped
2 garlic cloves, peeled and minced
1 14oz can diced tomatoes
1 can red kidney beans/ black beans
2 ears of corn or 2 cups of canned/fresh corn
3 cups veg stock
3 cups water
1/2 - 3/4 teaspooon of cayenne
3/4 teaspoon of paprika
1/8th teaspoon ground cinammon
3/4 teaspoon of cumin powder
1/2 teaspoon salt
8-10 corn tortillas
1 avocado, sliced
juice of 1 lime
For the tortilla garnish:
- Heat oven to 350F
- Cut the tortillas into thin strips
- Toss in a foil lined pan with a dash of olive oil and salt
- Bake for around 35-40 mins
For the soup:
- Heat oil in a large stockpot
- Add minced garlic and saute for a min or two
- Add chopped onion and cook till soft
- Add diced tomatoes and the spices (cayenne through cumin) and salt. Adjust salt amount as per the salt in diced tomatoes and stock. Cook for a couple of minutes.
- Add the beans and corn and mix well.
- Add stock and water and bring to a boil. Taste and adjust spice/salt.
- Cook covered till beans and corn is soft.
- Add lime juice.
Serve hot topped with the tortillas and avocado slices.
Makes 4-6 main size servings.