TORTILLA CORN SOUP

Tortilla Corn Soup image

Provided by chia2160

Categories Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 22

1 tablespoon butter
1 tablespoon olive oil
1/2 cup onion, diced
1/2 cup green peppers (or a mixture) or 1/2 cup yellow pepper, diced (or a mixture)
1/2-3/4 cup white rice, to taste
1 teaspoon cumin
4 cups chicken stock (or a mix of both) or 4 cups vegetable stock (or a mix of both)
1 cup prepared salsa
1 -2 chipotle chile in adobo, chopped
1 cup corn
1 tablespoon chopped cilantro
2 tablespoons fresh lime juice
4 corn tortillas
cooking spray
1 teaspoon chili powder
1/2 teaspoon cumin
crema (optional)
salsa (optional)
avocado, slices (optional)
queso fresco (optional)
chopped tomato (optional)
onion (optional)

Steps:

Preheat oven to 425°F.
On stovetop heat a large pot on med high add butter and oil, add onion, peppers, rice, and cumin, stirring until well coated.
Add stock and bring to bubbling, lower heat, cover and simmer for 10 minutes.
After 10 minutes add 1 cup salsa, chipotles, and 1 cup corn.
Cook 10 minutes more.
Ad lime juice, cilantro and and stir.
For tortilla chips:.
Spray a baking sheet and spray 4 tortillas with cooking spray.
Sprinkle with chili powder and cumin, slice into strips and bake in the oven for 5 minutes if using flour tortillas, 10 minutes if using corn tortillas.
Place several strips over soup.
Garnish with crema, avocado, salsa, hot sauce, etc to taste.