Tuesday, May 28, 2013

Tortilla soup!

The first time the Hunky Dreamy and I made tortilla soup, it was pretty much because we were tired, poor, and really super hungry. I'm pretty sure our decision was also swayed by the likely fact that we had a bell pepper at the end of its usefulness as we both hate bell peppers but keep buying them with the hopes that we'll eventually find them useful. 

Now we buy peppers regularly and only sometimes let them go bad. 

Probably my favorite feature of this soup is that even if you have literally not a single ingredient of this soup, it'll max out somewhere around $15, and it will feed you and your loved ones FOR DAYS. That's just my kind of recipe. 

Tortilla soup stuff!

Large onion
Large bell pepper (or equivalent)
4 cloves garlic
2 jalapeños (optional.)
12oz. Diced green chiles
32oz. Crushed tomatoes
32oz. Broth
1c. Corn kernels
2tsp. Ground cumin
1tsp. Chili powder
1/2tsp. Salt
1tsp. Black pepper
Thyme and oregano (dried is fine!)
1c. Water

Optional toppings for finished soup:
Crushed tortilla chips
Shredded cheese
Diced avocado
Sour cream

Chop up all your vegetables. CHOP THE JALAPEÑO LAST. ESPECIALLY AFTER THE ONION. If you ignore this advice, I promise you that you will regret it and NEVER EVER EVER EVER EVER forget the lesson you learn for the rest of your entire life. 

Grab a very large pot and coat the bottom of it with a generous amount of olive oil. Let it heat up on medium heat before chucking all your diced veggies in the pot. 

Throw in the cumin, chili powder, salt and pepper, thyme, and oregano while the vegetables are cooking down. Once they're all soft and easy to break apart with a spoon by just pushing on them, throw in your diced chiles, crushed tomatoes, broth, and water. 

Cover the pot at let it come to a boil. Once it does, add the corn and then continue to let simmer until the corn is nice and cooked. 

You're done! No blending, no straining some shit out or using an extra 400 bowls or crazy ingredients you've never heard of before. Just some cheap vegetables, one pot, and about 25 minutes. 

Most of the best part of tortilla soup is the toppings, and the only one I'd really push to say is mandatory is the crushed tortilla chips. Is the? Are the? Look, nobody's paying me to be the super most grammariest in all the land, so i'm just gonna go ahead and let you decide to overlook that. 

Anyway, avocado is really good in it, too. And cheese and sour cream if you roll that way. (I usually do.)

Enjoy, and May the Luchadomo always smile upon your soups. 

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