My mom used to make this soup during chilly evenings in Austin. There's something about the blend of indian spices with the mexican tortilla soup that just warms your heart. Although it's called tortilla soup I prefer to just add cheese and eat. Plain and simple, but delicious.
Tortilla Soup
learned from my mom
1 poblano pepper
1 red bell pepper, finely chopped
3-4 garlic cloves, minced
1 cup corn, fresh or frozen
1 bunch green onions, finely chopped
1 can diced tomatoes
1 vegetable bouillon cube
1 tbsp extra virgin olive oil
1 tsp jeeru (cumin seeds)
s&p
toppings:
shredded cheddar cheese
sour cream
cilantro, finely chopped
crushed tortilla chips
avocado, diced
In a large pot over medium heat, add olive oil, jeeru, garlic and green onions. Saute for 2-3 minutes. Then add diced peppers After a few minutes add the peppers and saute for an additional minute. Add diced tomatoes can and vegetable bouillon to vegetable mixture. Pour 2-3 cups of filtered water and corn. Bring to a soft boil for 5-10 minutes. salt and pepper to taste. Ladle into individual bowls and top with your favorite toppings!
Serves 4-5 people.
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