Creamy Tortilla Soup
Ingredients
The soup
-
2
tbsp
olive oil
-
1
medium
red onion, finely diced
-
3
cloves
garlic, minced
-
1
bunch
green onion
-
1
medium
green pepper, diced
-
1
can (398 ml)
white kidney beans
-
½
tsp
salt
-
½
tsp
black pepper
-
1
tsp
ancho chili powder
-
½
tsp
cumin
-
½
tsp
red pepper flakes
-
1
tbsp
Better Than Bouillon Vegetable Stock Paste
-
4
cups
water
-
½
cup
heavy cream
-
1
can (199 ml)
corn
Toppings
-
to taste
Mexican crema
-
to taste
fresh salsa Verde
-
to taste
fresh cilantro
-
to taste
tortilla chips
Instructions
- Heat olive oil in a large soup pot over medium-low heat for 20-30 seconds.
- Add diced red onion and sweat for around 5 minutes, stirring often.
- Add minced garlic and cook for 2-3 minutes until fragrant.
- Prepare green onion by separating the whites from the greens and dice the green pepper.
- Add green pepper and green onion whites to the pot, cooking for 3-5 minutes until softened.
- Drain and rinse the white kidney beans, then add them to the pot and stir briefly.
- Add all spices and cook for 5-6 minutes to enhance flavors.
- Incorporate bouillon paste and water, bringing the mixture to a rolling boil.
- Add corn and cream, continuing to boil on medium-high heat for 8-10 minutes.
- Adjust seasoning if needed and serve immediately with toppings.
Nutrition Facts (estimated)
Servings
4
Calories
162
Total fat
13.6g
Total carbohydrates
20.1g
Total protein
5.5g
Sodium
459.2mg
Cholesterol
17mg
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