Now I'm not, nor do I think I'll ever be, the queen hostess that my grandma Ollie was. My style is a bit more understated (read: I'm not that intense) so I didn't provide my parents with a smorgasbord of goodies. Instead, I decided to make something that's good for the soul, and therefore perfect after a long trip -- tortilla soup. This soup comes together in under 25 minutes, which makes it a perfect not just for starving parents but also for anyone who needs a little TLC and doesn't want to work hard for it.
Adapted from Isa Chandra Moskowitz's Appetite for Reduction
Makes 4-5 servings
- 2 teaspoons olive oil
- 1 medium red onion, diced
- 2 jalapeños, seeded if you don't like heat, and minced
- 1 orange or other bell pepper, diced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt or to taste
- 1 28 oz / 794 g can whole tomatoes, broken up into chunks with your fingers (it's fun!)
- 28 oz (or one tomato can full) vegetable broth
- 2 cups crushed baked tortilla chips plus extra for garnish (I made my own by crumbling 8 tostadas like the ones used in this recipe)
- 1 15 oz / 425 g kidney beans, drained and rinsed
- 1 cup frozen corn
- 1/2 cup chopped cilantro
- Juice of 1 lime or 1/2 large lemon
- Optional: 1/4-1/2 teaspoon ground chipotle pepper or red pepper flakes (if you want extra heat) and diced avocado for garnish
2. Deglaze the pan by adding the tomatoes, broth, and tortilla chips. Cover the pot and bring the soup to a boil. Reduce to a simmer, add the beans and the corn and cook for about 5 minutes.
3. Take the pot off the heat, stir in the lime juice and the cilantro and let the soup sit covered for about 5 minutes to let the flavors marry. Enjoy garnished with some extra chips, cilantro and some avocado.
Writing this post made me think of the movie Tortilla Soup. It's an entertaining chick flick available for instant streaming on Netflix (so yes, you can watch it now!). The movie has a lot of food AND Hector Elizondo in it. What's there not to love?