By Robert Holian
80. Sopa De Tortilla
5 steps
Prep:40minCook:50min
Updated at: Thu, 17 Aug 2023 03:10:54 GMT
Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
34
High
Nutrition per serving
Calories601.9 kcal (30%)
Total Fat22.8 g (33%)
Carbs84.2 g (32%)
Sugars6.8 g (8%)
Protein17.6 g (35%)
Sodium1304 mg (65%)
Fiber17.8 g (64%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
2dried chipotles
2corn cobs
3 Tbspvegetable oil
220gcorn tortillas
cut into strips
60mlolive oil
1green capsicum
finely diced
1yellow capsicum
finely diced
1red onion
finely diced
1jalapeño
seeds removed, finely diced
5cloves garlic
minced
1 Tbspcumin seeds
1cinnamon stick
400gcan whole tomatoes
1 litrevegetable stock
1 litrechicken stock
vegetarian
2 x 400gcans black beans
2 tspdried oregano
2bay leaves
1orange
stripped of peel
1lime
juice and zest
1 bunchcoriander
finely chopped
5radishes
finely sliced
Instructions
Step 1
Heat the chipotles over an open flame until soft, then slice open and remove the seeds. Set aside for later. Lightly char the corn cobs over the open flame, then strip off the kernels and set aside. Fry the tortilla strips in the vegetable oil until crisp, and set aside.
Step 2
Heat the olive oil in a large saucepan, and sauté the onion, capsicums and jalapeño with a pinch of salt until soft. Add the garlic, cumin, cinnamon, and the chipotle.
Step 3
Add the tomatoes, and break them up with a fork. Add the stock, corn, beans, oregano, bay leaves, orange zest and lime zest. Simmer for around 30 minutes.
Step 4
When the time has elapsed, remove the cinnamon, orange peel, bay leaves, and chipotle. Squeeze in the lime juice and taste. Season generously with salt and pepper as required.
Step 5
To serve, divide half the tortilla strips among bowls, and top with the soup. Garnish with radish, coriander, and the remaining tortilla strips.
Notes
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