Spicy Tortilla Soup

As I’m writing this, its starting to snow outside. I’ve just heated up a bowl of tortilla soup (which is so much better the day after) and its so good to have on a chilly day.

Ive made this recipe so many times, and have found that the best way to really thicken the soup is blending the pinto beans in with the soup.

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INGREDIENTS :

  • About 8-10 tomatoes from the vine (quality tomatoes really make a difference - from the farmers market is the best).

  • 1 chopped yellow onion

  • 4 cloves of chopped garlic

  • 2 jalapeños

  • 2 cans of pinto beans

  • 4 cups of veggies broth

  • 1 teaspoon chili powder

  • 1 teaspoon paprika

  • 1 teaspoon cayenne pepper

  • 4 tablespoons of polenta

  • 2 tablespoons of butter/vegan butter (optional)

    TOP WITH:

  • tortilla strips

  • avocado

  • jalapeño

  • squeeze of lime

1. Chop onions, garlic, and cook in a pot for about 5 minutes.

2. Quarter the tomatoes jalapeños, and add to pot

3. Add the spices and cook for another 5 minutes

4. Add the broth, bring to a boil. Once boiling turn it down to a simmer and cook for 30 minutes.

5. After 30 minutes, add the pinto beans and polenta. Option to add the butter to make it a little more creamy.

6. Blend the soup (vitamix works best).

7. Pour soup in bowls and add your favorite toppings.

RecipesHillary Atalina