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RV Cooking: Tortilla Soup
08-19-2015Author :Blog Editor in Diet for a Tiny House
For a simple meal in hot weather, when you don’t want to spend much time at the outdoor grill, let alone the indoor stove, Tortilla Soup comes to the rescue. This delicious concoction gives you an excuse to crumble on tortilla chips and cheese over your soup of corn, green chilies, tomatoes and black beans. You can also add on extras like chopped avocados, salsa, or a dollop of sour cream. Have a selection of hot sauces ready so people can adjust the fire to their taste.
Only one pot is required, as well as large soup spoon and a slotted spoon or tongs and paper towels. Also have on hand a cutting board, can opener, and cutting knife.
Tortilla Soup
Serves 2
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Ingredients
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- 3 tsp. vegetable oil
- 1 quart vegetable broth
- 4 small (5 or 6 inch) corn or flour tortillas cut into 2” x 3” strips, or a bunch of pre-made tortilla chips
- 1/2 medium onion, chopped
- 2 big juicy tomatoes, chopped or 1 can diced tomatoes with juice
- 1 small can green chiles, undrained
- 1 can black beans, drained and rinsed
- 1 lime, juiced
- 1 cup fresh or frozen corn kernels
- A handful of spinach leaves if you have them
- 3 tablespoons or more cilantro, leaves only, chopped (optional)
- 1 ripe avocado, cubed (optional)
- 1 small bag shredded Monterey Jack, cheddar or Mexican cheese blend (optional)
- Sour cream (optional)
- Hot sauce
--------------
Directions
-------------
In a soup pot over an outdoor propane stove or indoor range, heat 2 tsp. vegetable oil to near smoking, and quickly fry tortilla strips for 30-60 seconds until crispy and golden brown. Remove with slotted spoon or tongs to paper towels to drain. (Skip this step if using store-bought tortilla chips.)
In the same pot, add a little more oil if needed, add onion and fry over medium heat, stirring occasionally, until it’s tender.
Stir in broth, chilies, tomatoes, and corn and heat to boiling, reduce heat to low and simmer uncovered for about 5 minutes.
Add spinach, black beans, a few splashes of that hot sauce, and simmer five more minutes. Turn off heat and stir in lime juice.
While soup is cooling put out in separate bowls of tortilla chips, shredded cheese, avocado chunks, sour cream and cilantro, and of course have those hot sauces handy. Let people add what they like to the soup bowls themselves. Double this recipe for four people and triple for 6.
And if you liked this recipe, try out my peppery cabbage soup!
Blog Author Details
For a simple meal in hot weather, when you don’t want to spend much time at the outdoor grill, let alone the indoor stove, Tortilla Soup comes to the rescue. This delicious concoction gives you an excuse to crumble on tortilla chips and cheese over your soup of corn, green chilies, tomatoes and black beans. You can also add on extras like chopped avocados, salsa, or a dollop of sour cream. Have a selection of hot sauces ready so people can adjust the fire to their taste.
Only one pot is required, as well as large soup spoon and a slotted spoon or tongs and paper towels. Also have on hand a cutting board, can opener, and cutting knife.
Tortilla Soup
Serves 2
---------------
Ingredients
---------------
- 3 tsp. vegetable oil
- 1 quart vegetable broth
- 4 small (5 or 6 inch) corn or flour tortillas cut into 2” x 3” strips, or a bunch of pre-made tortilla chips
- 1/2 medium onion, chopped
- 2 big juicy tomatoes, chopped or 1 can diced tomatoes with juice
- 1 small can green chiles, undrained
- 1 can black beans, drained and rinsed
- 1 lime, juiced
- 1 cup fresh or frozen corn kernels
- A handful of spinach leaves if you have them
- 3 tablespoons or more cilantro, leaves only, chopped (optional)
- 1 ripe avocado, cubed (optional)
- 1 small bag shredded Monterey Jack, cheddar or Mexican cheese blend (optional)
- Sour cream (optional)
- Hot sauce
--------------
Directions
-------------
In a soup pot over an outdoor propane stove or indoor range, heat 2 tsp. vegetable oil to near smoking, and quickly fry tortilla strips for 30-60 seconds until crispy and golden brown. Remove with slotted spoon or tongs to paper towels to drain. (Skip this step if using store-bought tortilla chips.)
In the same pot, add a little more oil if needed, add onion and fry over medium heat, stirring occasionally, until it’s tender.
Stir in broth, chilies, tomatoes, and corn and heat to boiling, reduce heat to low and simmer uncovered for about 5 minutes.
Add spinach, black beans, a few splashes of that hot sauce, and simmer five more minutes. Turn off heat and stir in lime juice.
While soup is cooling put out in separate bowls of tortilla chips, shredded cheese, avocado chunks, sour cream and cilantro, and of course have those hot sauces handy. Let people add what they like to the soup bowls themselves. Double this recipe for four people and triple for 6.
And if you liked this recipe, try out my peppery cabbage soup!
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