Spring Tortilla Soup
A simple festive soup for your weekend lunch.
I love this light colorful spring soup that comes together in just minutes – it’s perfect for lunch or as a small starter at dinner. Use fresh uncooked vegetables to garnish the soup; the heat of the broth will soften them a little bit. I added minced chipotle pepper to the broth for smokiness and depth but use jalapeno pepper or ancho powder if you prefer. A fresh squeeze of lime juice adds a layer of zest that I really enjoy. Top with crunchy baked tortilla strips or chips will work too.
4 cups organic veggie broth
2 cloves garlic minced
1 tsp minced chipotle pepper in adobe sauce or powder taste for heat
3-4 corn tortillas
Fresh corn shucked – organic if you’re lucky
Yellow and red pepper chopped
Black beans rinsed
Fresh squeezed lime juice
Scallions sliced thinly
Fresh cilantro leaves
Pre heat oven to 400 rack in middle
Lightly oil the tortillas, sprinkle a little sea salt, stack them and slice thinly into strips. Scatter them on parchment lined baking sheet and bake for 15 minutes.
Add the broth to medium pot. Sauté the garlic for 30 seconds in oil then transfer to the broth, add the minced chipotle to the broth and give a stir.
Heat the broth, when it hits boiling point turn off the heat. Ladle into a bowls and top with the garnishes. Add a fresh squeeze of lime juice to each bowl