RCI-SP.003.0693.001
Tortilla Soup
Tortilla Soup is a fantastic Mexican inspired soup.
Prep50 min
Cook30 min
Total80 min
Servings4
Difficultyadvanced
Ingredients
- 1 unit
- onion1 unitpeeled and chopped
- garlic2 clovespeeled and crushed
- carrots2 largepeeled and chopped
- green bell peppers2 unitseeded and chopped
- yellow bell peppers2 unitseeded and chopped
- tomatoes2 largechopped
- 2 unit
- 2 unit
- x 14 oz can diced tomatoes1 unit
- 1 unit
- 1 unit
- 1 unit
- fresh green chile1 unitsliced thin
- generous handfuls of tortilla chips2 unit
- generous tsp dried sage1 unit
Method
1
Heat olive oil in a large pot over medium heat, then add the peeled and chopped onion and crushed garlic, stirring occasionally until softened, about 3-4 minutes.
2
Add the peeled and chopped carrots, seeded and chopped green bell peppers, and seeded and chopped yellow bell peppers to the pot, stirring to combine with the onion and garlic mixture.
3
Stir in the chopped fresh tomatoes, 14 oz can of diced tomatoes, chicken bouillon cubes, fresh bay leaves, and dried sage, mixing well to combine all ingredients.
4
Pour enough water into the pot to cover the vegetables by about 2 inches, then bring the mixture to a boil over medium-high heat.
8 minutes
5
Reduce heat to medium-low and simmer the soup for approximately 20-25 minutes, stirring occasionally, until the vegetables are tender and flavors are well combined.
22 minutes
6
Season the soup with sea salt and fresh ground black pepper to taste, adjusting as needed.
7
Halve the ripe avocado, remove the pit, and scoop the flesh into a bowl, then slice it thinly for garnishing.
8
Cut the lime in half and set aside for serving, allowing diners to add juice to taste.
9
Ladle the hot soup into serving bowls and top each with a generous handful of tortilla chips, sliced avocado, fresh green chile slices, and a lime wedge on the side.