Sopa de Tortilla
2 tablespoons vegetable oil
1 medium white onion, diced
2 cloves garlic, minced
1 to 2 medium jalapeños, seeds and membranes removed and chopped
1 teaspoon ground cumin
14-ounce can crushed tomatoes
32 ounces (4 cups) vegetable stock
14-ounce can corn
14-ounce can black beans, rinsed and drained
Sea salt
tortilla chips
1 avocado cut into ¼ inch cubes
1 handful cilantro leaves, chopped
1 lime, sliced into small wedges
In a medium pot or Dutch oven, heat the oil on medium until hot. Add the onion, garlic, and jalapeño peppers. Cook 4 to 5 minutes, or until softened, stirring occasionally. Stir in the cumin, then the canned tomatoes and vegetable stock. Simmer for about 3 minutes, then add the corn and black beans. Cook for 8 to 10 minutes, or until slightly thickened, stirring occasionally. Top the soup with the avocado, cilantro and, of course, the tortilla chips. Pass the lime wedges separately.
Serves six