I adapted my family's prized chicken tortilla soup recipe into a vegetarian version that, believe it or not, has just as much flavor. I love this soup because it's spicy and flavorful, easy to make, healthy if you don't go cray on the cheese (it happens) and can be played around with quite a bit. It is now my go-to recipe when I want to impress. This recipe makes roughly 4-5 bowls of soup.
1 large green bell pepper
1 large yellow onion
3 cloves of garlic
10 jalapeno slices (from a jar)
1 tbsp. vegetable oil
1 can of whole tomatoes, with juice
4 cans of vegetable broth
1-1.5 tbsp. chili powder
1-1.5 tbsp. cumin
1.5 c. corn (I use frozen, thawed)
corn tortilla chips
Optional but You Won't Be Disappointed Secret Ingredient: Muzzy's Magic Jalapeno Seasoning. I special order the stuff and put it on everything!
1. Thinly slice the green bell pepper and onion, mince the garlic. Put vegetable oil in the bottom of a soup pot and place on the stovetop at medium heat. Add garlic, pepper, onions and jalapenos (a little jalapeno juice is a good thing) to the pot. Stir until onions begin to caramelize.
2. Add vegetable broth, tomatoes, chili powder and cumin to the pot. Use a spatula to sort of cut the tomatoes into halves. Add about 10 shakes of Muzzy's Magic. Bring soup to a barely-there boil and then turn down to low and simmer for 15-30 minutes. Add corn. Simmer for another 5 minutes. Taste and see if you want to add more cumin / chili powder / Muzzy's Magic. Simmer for 5 minutes longer if you do.
3. Place a handful of tortilla chips in a bowl, top with mozzarella cheese. Fill the bowl with soup and top with avocado slices, lime slices, and cilantro.
Could it be any easier? I don't think so. Enjoy with Mexican beer!