This shortcut version of tortilla soup relies on plenty of spices and canned fire-roasted tomatoes for a kick. Red beans, corn and some diced avocado turn it into a hearty meal. Sure, traditional versions of this flavorful soup involve deep frying tortilla strips, but high-quality tortilla chips work just fine.
- 2 T olive oil
- 1¼ c yellow onion, diced (1 yellow onion)
- 1½ c red bell pepper, diced (1 large)
- ½ t ground cumin
- 1 t chili powder
- ¼ t cayenne
- ½ t ground coriander
- ½ t salt
- 3 garlic cloves, minced
- 1 15-ounce can red beans, rinsed and drained
- 2 c crushed fire-roasted tomatoes
- 1¼ c frozen corn kernels
- 3 c unsalted vegetable stock
- 2 T fresh lime juice
- 1 9-ounce bag corn tortilla chips
- optional garnish: lime wedges, diced avocado
- In a large pot, heat olive oil. Add onion and cook 3-5 minutes, stirring occasionally. Add red bell pepper and cook another minute. Add cumin, chili powder, cayenne, ground coriander, salt and garlic and stir another minute. Add red beans, crushed tomatoes and corn kernels and mix well. Add vegetable stock. Bring to a simmer. Cover and cook about 15 minutes. Stir in lime juice and cook another 5 minutes uncovered. Serve with crushed tortilla chips and lime wedges. Top with diced avocado, if you like.
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