Mexican Vegetable Soup with Tortilla Chips Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbs. vegetable or extra-virgin olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1/4 to 1/2 tsp. ground cumin
2-3 tsp. mild chili powder, such as Ancho or New Mexico
1 carrot, sliced
1 waxy potato, diced
1 1/2 c. diced fresh or canned tomatoes
1 zucchini, diced
1/4 small cabbage, diced
4 c. vegetable or chicken stock or water
1 ear of corn, the kernels cut off of the cob, or 3 oz. canned corn
About 10 green beans, topped, tailed, then cut into bite-sized lengths
salt and pepper
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Directions: |
Directions:Heat the oil in a heavy-based pan. Add the onion and garlic and cook a few minutes until softened, then sprinkle in the cumin and chili. Stir in the carrot, potato, tomatoes, zucchini, and cabbage and cook for 2 minutes, stirring occasionally.
Pour in the stock. Cover and cook over medium heat for about 20 minutes until the vegetables are tender. Add extra water if necessary, then stir in the corn and green beans and cook for a further 5-10 minutes or until the beans are tender. Season with salt and pepper to taste, bearing in mind that the tortilla chips may be salty.
Ladle the soup into soup bowls and sprinkle each portion with fresh cilantro. Top with salsa or chili and a wedge of lime. Use tortilla chips as croutons. Serve at once. |
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Number Of
Servings: |
Number Of
Servings:4 - 6 |
Personal
Notes: |
Personal
Notes: Add cheese to melt in, if you wish, and make the soup as hot tasting as you like!
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