Spicy Tortilla Soup
Ingerdients
- 4 cups Pkt ( 4 Cups) Pkt. available 32 OZ of Vegetable Broth about 4 cups
- 1 can Tomato paste- thick paste
- 1 cup cooked of Corn kernel- frozen or Can-drained
- 1 Medium of Onion Chopped fine
- 1 tablespoon Garlic- chopped
- 2 tablespoons or less of Mexican Hot sauce
- 1 cup Water
- 2 tablespoons Oil
- 0.5 cups Tortilla Strips Toasted- One large plain Tortilla makes about that much (Buy whole tortilla and cut in to 1/2 inch strips)
- 2 firm but ripe of Avocados- cut in cubes before serving (Cut just before serving)
- 4 tablespoons Shredded cheddar Cheese for Garnish (Do not use cheese if you want to make it Vegan)
- 0.25 cups Chopped Cilantro for Garnish (for Garnish)
- 5 drops chipotle paste (May be available in Cans, if you want spicy)
Instructions
- Easy to make. Tortilla Soup-can be Vegan
Heat oil in a big pot, and saute Onions, Garlic, Add corn.
Add tomato paste and stir well, add 1 cup Broth and bring to boil.
Let it cool - may 10 minutes, and then blend it so it becomes like paste.
Put the mixture back in to the pot and add the rest of the Broth and boil.
- How to serve
Now prepare the Garnish dish with last 4 Items with
Put soup in the bowl and add a little of each from the Garnish tray and add Avocado- Serve
Notes
This soup can be made more spicy by adding chili paste. Try without adding first.
To serve, put the soup in a large bowl . Cilantro, Avocado, cheese, and tortilla strips in separate bowls, You can serve this soup with Rice, Plain worm Tortillas or just have this soup by itself-Great for cold weather.
soup, spicy, Mexican