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Tortilla Soup

Ingredients

  • 2 cans Rotel tomatoes
  • 2 carrots, peeled
  • 1 green pepper
  • 1 large onion
  • 2 garlic cloves minced
  • 1 Tablespoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon tumeric
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups chicken broth
  • 1 cup water
  • 1 bag frozen corn
  • 1 can black beans
  • 1 can red kidney beans
  • 1/2 cup cilantro
  • tortilla chips

for garnish

  • avocados
  • tortilla chips
  • sour cream
  • cheese
  • limes
  • cilantro

Instructions

  1. Put the Rotel, carrots, and pepper in the food processor.
  2. Process until still a little chunky.
  3. In a large Dutch oven or pot, saute the onions and garlic until soft. Add all of the spices. Cook for one minute.
  4. Add the tomato mixture, broth, beans, corn, and water.
  5. Simmer partially covered over low heat for 30 minutes.
  6. Add the cilantro.
  7. Ladle into bowls. I added some shredded chicken to this batch.
  8. Crush some tortilla chips on top of the soup. Garnish with sliced avocado, cheese, sour cream, cilantro, and lime wedges. A squeeze of lime juice really brightens this soup up.

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