Tonight I needed something hot, fast and tasty. So I picked up my boyfriend Morgan. Afterwards I made tortilla soup!
Easily vegan adaptable, usually it is made with a chicken breasts, but we are fresh out of chicken in the Pitman-Lythe household.
Heres how:
Ingredients;
2 Cloves of Crushed Garlic
1 Diced Onion
2 Diced Red Chillis
1 Diced Paprika
1 Diced Yellow Capsicum
1 Can Red Kidney Beans (rinsed)
4 Cups Chicken Stock (we use Massel)
1 Can Diced Tomato
1/2 Cup Corn
3 tsp Ground Cumin
2 tsp Ground Paprika
2 tsp Celery Salt
2 tbsp Cayenne Pepper
Pinch of Garlic Powder
2 Bunches Coriander (roughly chopped)
1 Ripe Avocado (sliced)
1 Lime
Tortillas
Method;
In an oiled pot, cook garlic, onion and cumin until the onion is translucent.
Add peppers and continue cooking until soft, add the chicken stock, canned tomatoes, kidney beans, bring to a boil, reduce and simmer for 15-20mins. Taste and season as necessary.
In a separate bowl, whisk together spices.
To plate up, spoon soup into bowls, top with a handful of corn, coriander, sliced avocado, and a squeeze of lime. Serve with tortillas (fresh or grilled for a few mins until crunchy) for dipping.
We ate this so quickly I didn't even have a chance to take pics before it was gone! So here is a picture from the internet:
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| http://www.thekitchn.com/ |
Enjoy!
k
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