Several weeks ago I wanted a hearty crowd pleasing soup to serve for a casual dinner. I remembered this tortilla soup but always thought of it as a summer soup, I think because I do love using fresh seasonal ingredients. With a few changes to the original recipe I came up with a very satisfying dish, I liked it so much I made it twice !! It's a delicious taco in a bowl.
Tortilla Soup ( for any season)
1 large onion, chopped
1-2 bell peppers, chopped
1 bag frozen fire roasted corn*, rinsed and drained ( Trader Joe's has it.)
1 cup finely chopped red or green cabbage
2 cups cooked beans ( black beans, kidney or pinto beans)
2 cloves chopped garlic
1 pint canned tomatoes ( stewed, fire roasted, whatever you like.)
1 quart veggie or chicken or beef broth
1 tablespoon olive oil
1 tbsp chili powder
1 tsp. ancho chili or other powdered chili
1/4 red chili flakes, more if you like it hotter
1/2 tsp. smoked paprika ( optional)
2 tbsp cumin powder
1 tsp. of dried oregano ( sprig of fresh oregano if you have it)
salt and pepper to taste
strips of corn tortilla
grated cheddar or jack cheese
chunks of avocado
fresh minced cilantro
sliced black olives
* (If you start with regular frozen corn, it's best to brown it first.)
1) Saute the onion in the olive oil until it starts to brown slightly.
2) Add the garlic, cabbage, corn and bell pepper, cook until soft.
3) Add in the spices and saute another minute or so, to release the full flavor of the spices.
4) Add the tomatoes, beans and broth, simmer for 20 to 30 minutes.
5) Serve with corn tortilla strips ( I found that heating them up first is great) and any or all of the topping listed above.
As with a lot of my soup there is room to modify and adjust to your tastes and what's in your pantry.