Southwest Tortilla Soup
From corn to avocados, this soup is packed with fiber and flavor. To transform this recipe into a creamy tortilla soup, simply purée the corn kernels before adding them. The starch in the puréed corn will thicken the soup into a creamy yellow version studded with a colorful confetti of vegetables.
Serves: 6Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy
- 1 small onion, diced
- 1 celery stalk, diced
- 2 Tbsp. olive oil
- 2 garlic cloves, minced
- 1 cup corn kernels
- 4 cups chicken stock
- 1⁄2 cup diced roasted red bell pepper
- 1 cup diced, peeled tomatoes
- 1⁄2 cup tomato purée
- 3 blue corn tortillas cut in 1⁄4-inch strips
- 1 tsp. ground cumin
- 1 Tbsp. chili powder
- 2 tsp. puréed chipotle peppers in adobo sauce
- 1⁄2 tsp. salt
- 1⁄4 tsp. ground black pepper
- 1⁄4 cup chopped fresh cilantro
- 2 avocados, diced
- 1 cup crushed baked tortilla chips
- 1 cup crumbled Cojita cheese
- Sauté onion and celery in olive oil until translucent. Add garlic, corn, chicken stock, bell pepper, tomatoes, and tomato purée. Bring to a boil. Add tortilla strips, cumin, chili powder, and chipotle purée; simmer 30 minutes.
- Remove from heat. Season the soup with salt, pepper, and cilantro. Transfer to a food processor in batches and purée soup until smooth.
- Serve soup hot, garnished with diced avocado, baked tortilla chips, and cheese.