Tortilla soup. Transitioning from the end summer into Fall never tasted so good!
The flavors are comforting without being too heavy. This light meal will leave everyone at your table craving a second serving. I highly recommend having a bag of your favorite tortilla chips on hand for scooping out the bottom of your bowl. And if you have trouble with the heat, ice cream for dessert is awesome at cleansing your palate.
For the soup:
2 tbs olive oil
1 medium size yellow onion, finely chopped
2 cloves of garlic, minced
1 jalapeno pepper, seeded and diced
1 pablano pepper, seeded and diced
2 ears of fresh corn, kernels removed
4 roma tomatoes, finely chopped
1 15 oz can of black beans, drained and rinsed
2 tbs ground cumin
2 tbs of chili powder
4 cups of chicken stock
salt and pepper to taste
Tortilla chips for garnish
sliced avocado for garnish
chopped cilantro for garnish
plain greek yogurt for topping
sliced radishes for garnish
In a large pot over medium heat add the olive oil. Heat for a minute. Add in the onion and garlic. Saute for about 5 minutes. Add the corn, peppers, tomatoes, beans and spices. Cook for a minute. Add chicken stock. Bring to a boil. Reduce heat and simmer for about 45 minutes.
Pour soup into bowls and garnish with a healthy spoonful of plain greek yogurt, sliced avocado, sliced radishes, cilantro and tortilla chips.