Tortilla Soup

Mexican Corn and Beans Tortilla Soup

Course Soup

Cuisine Mexican

Prep Time 10

Cook Time 1

Total Time 1 10

Servings -6 cups

Author Chhavi

Ingredients

1 cup diced Onions
2-3 Cloves of Garlic
2 Cups Diced Fresh tomatoes
4 tablespoon Tomato Puree
1 teaspoon Chipotle chilli powder
1 teaspoon cumin powder
3 teaspoon coriander powder
½ boiled cup Rajma/Kidney Beans
½ cup boiled American Corn
3 cups water Use the water in which you boiled the corn and Rajma
3 Corn tortillas
1 teaspoon Oil-Olive oil or vegetable oil.
handful Coriander
1 Lime

Instructions

Heat a deep pan with the 1 teaspoon Oil.
Add the Onions and garlic.Saute on Medium heat till translucent and soft.
Add the diced Tomatoes once the onions are cooked(before they turn brown).Let it cook at soften.Add ¼ cup water if the tomatos are burning.
Once the tomatoes have softened add the tomato puree.
Add the chilli powder, cumin,coriander.Add the 3 cups of water.
Tear up 2 tortillas in small pieces and add to the tomato mix.Let it come to a boil and cool.
Using an immersion blender, blend the Tomato mix to a consistency you like.I like to puree it well.
Meanwhile cut the remaining tortilla into strips and bake it at 160 degrees for 5 minutes.
Add the corn and Rajma.Add the juice of one lime.Heat the Soup.
Garnish with fresh coriander and crispy tortilla and serve hot.

Notes

-To Boil Rajma-Soak the rajma in water for 4-6 hours or overnight.Pressure cook it with 5 times the water.So if the dried Rajma is 1 cup, use 5 cups of water to cook it.
I use small rajma for this because it cooks faster.
-You can add shredded Chicken and other vegetables to this soup too.
crisping the tortilla can result in a burnt mess if you don't keep an eye on it.This has happened to me several times.
-You can use the store-bought tacos for this soup in a similar manner if you can't find corn tortillas.