A quick recipe for Mexican vegetable soup with tortilla. An excellent year-round soup that you will want to prepare again and again! It's a great way to cut back on meat while enjoying the delicious Mexican flavours. (more...)
A quick recipe for Mexican vegetable soup with tortilla. An excellent year-round soup that you will want to prepare again and again! It\'s a great way to cut back on meat while enjoying the delicious ...
1 small jalapeno, set and diced (omit if you don't like spicy)
1 tablespoon minced garlic
salt and freshly ground black pepper
6 cups vegetable broth
2 cups chopped tomatoes
2 cups fresh or frozen corn
2 1/2 teaspoons chili powder
1 1/2 teaspoons of ground cumin
2 cans of black beans, drained and rinsed
1 tablespoon fresh lime juice
1/3 cup chopped coriander
1 avocado, sliced or diced
grated Mexican cheese or eidam, to be served (optional)
8 corn tortillas
1 1/2 tablespoons olive oil
Preheat the oven to 375 C. Heat 1 1/2 tablespoons of olive oil in a large saucepan over medium heat. Add onion, pepper, carrot and jalapeno and sauté for 4 minutes.
Pour broth, tomatoes and add corn, chili powder, cumin and lightly season with salt and pepper to taste. Bring to a boil, then bring the temperature to a medium temperature, cover and cook for 15 minutes. Add the black beans and cook for 5 minutes longer. Stir in coriander and lime juice.
While the soup is boiling, fry in a pan of tortillas with 1 1/2 tablespoons of olive oil. First, however, cut the tortillas into strips of about 2 cm wide and then fry until crispy in a hot pan. Finally, salt them a little and allow to cool.
Finally, pour the soup into bowls and serve with slices of avocado, sprinkled on top with tortilla strips.