Mexican Tortilla Soup
Serves: 4
 
INGREDIENTS
  • 2-3 tbsp neutral oil
  • 1 large red onion, finely chopped
  • 4-5 minced garlic cloves
  • 1 capsicum, finely chopped
  • 1 tablespoon finely chopped jalapeños (we used pickled jalapeños which are not very spicy, so if using fresh adjust the quantity as per spice tolerance)
  • ½ teaspoon roasted cumin powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt + black pepper, to taste
  • 8 medium tomatoes, puréed
  • A dash of Tabasco / hot sauce
  • 6 cups vegetable broth (or hot water)
  • Optional: 1 cup black beans
To serve:
  • Cilantro lime rice, pico de gallo, sour cream, avocado slices, tortilla strips, chopped coriander
INSTRUCTIONS
  1. Heat the oil in a large pot over medium high heat. Sauté the chopped onions and garlic for a couple of minutes, or until caramelised and tender. Once cooked down add the capsicum and jalapeños.
  2. To this, add in the spices — cumin, red chilli, smoked paprika, and oregano, as well as salt and black pepper. Cook down for 3-4 minutes until it smells delicious and smoky.
  3. Tip in the puréed tomatoes and cook for another 8 minutes. Season with a dash of Tabasco or any other hot sauce of your choice.
  4. Add the vegetable broth (or hot water) to the soup base and bring to a boil. Once boiling, reduce the soup to a simmer and taste for seasoning. Balance the flavours by adding more salt, a squeeze of lime, or a dash of hot sauce. If using black beans or chicken, add it in at this point and let the soup simmer for 10-12 minutes until slightly reduced.
  5. To serve, spoon the rice into bowls and ladle the soup over it. Garnish with toppings of choice or serve the condiments in separate bowls on the side for everyone to build their own bowl.
Recipe by Sprig & Vine at http://sprigandvine.in/mexican-tortilla-soup/