Lil' Mexico Tortilla Soup
Lil' Mexico Tortilla Soup is great for Winter - and Autumn, and Spring, and Summer - okay, it's great for ALL seasons, actually! It's just spicy enough to give you a little kick, but not so spicy that you are reaching for a glass of water. Now, if you LIKE spice, just add one more jalapeno. Poblanos are not that spicy, they are more in the pot for the Mexican flavor. While poblanos tend to have mild flavor, they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. To skip directly to the recipe, go to the bottom of the page and click Lil' Mexico Tortilla Soup.
Servings: 12
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Equipment Needed: Pot, Skillet, Knife, Measuring Utensils
Ingredients:
Corn Oil
1 White Onion, Chopped, Large
8 Garlic Cloves, Sliced
1 Poblano, Sliced
1 Jalapeno, Sliced
1/2 Bunch Cilantro, Chopped
1 Can Tomato Sauce, 15 oz
1 Can Diced Tomatoes, (Fire Roasted preferably), 15 oz
2 Cans Yellow Corn, Drained, Rinsed, 15 oz
2 Cans Black Beans, Drained, Rinsed, 15 oz
1 Lime, Juiced
4 Vegetarian Italian Sausages, Sliced, Browned
in Corn Oil Separately
1/2 teaspoon Kosher Salt
1/2 teaspoon Cumin
1/4 teaspoon Cayenne
Handful Corn Tortilla Chips
Directions:
1. Cover Pan with a little Corn Oil and add all Seasonings on Low Heat. Increase Heat to Medium Heat and cook Onions at Medium Heat until translucent.
2. Meanwhile, in a separate skillet, cook the Vegetarian Italian Sausages in a little oil, browning them on all sides.
3. Return to the Onions and add the Garlic, Poblanos, and Jalapenos to the pot, cooking for 2-3 minutes until Veggies are crispy-tender.
4. Add the Vegetable Broth to the pot.
5. Add the Tomatoes, Corn, Black Beans, and Lime Juice to the point of boiling. Reduce Heat to Low Heat. Cover and Simmer 15 minutes. Add the Vegetarian Italian Sausages (if using) to the pot and add the chopped Cilantro. Simmer for another 2 hours on Low Heat.
6. Serve in a bowl with a side of Tortillas. It is not Tortilla Soup, unless you crush the tortillas into your bowl (how many you put in your bowl is up to your preference - I would suggest starting with 1 tortilla adding 1 at a time). Eat and Enjoy!
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Ingredients:
Corn Oil
1 White Onion, Chopped, Large
8 Garlic Cloves, Sliced
1 Poblano, Sliced
1 Jalapeno, Sliced
1/2 Bunch Cilantro, Chopped
1 Tomato Sauce, Can, 15 oz
1 Diced Tomatoes, Can, (Fire Roasted preferably), 15 oz
2 Yellow Corn, Can, Drained, Rinsed, 15 oz
2 Black Beans, Can, Drained, Rinsed, 15 oz
1 Lime, Juiced
4 Vegetarian Italian Sausages, Sliced, Browned
in Corn Oil Separately (optional)
1/2 teaspoon Kosher Salt
1/2 teaspoon Cumin
1/4 teaspoon Cayenne
Handful Corn Tortilla Chips
Directions:
1. Cover Pan with Corn Oil and add Seasonings on Low Heat. Increase Heat to Medium Heat and cook Onions at Medium Heat until translucent.
2. Meanwhile, in a separate skillet, cook the Vegetarian Italian Sausages in a little oil, browning them on all sides.
3. Return to the Onions and add the Garlic, Poblanos, and Jalapenos to the pot, cooking for 2-3 minutes until Veggies are crispy-tender.
4. Add the Vegetable Broth to the pot.
5. Add the Tomatoes, Corn, Black Beans, and Lime Juice to the point of boiling. Reduce Heat to Low Heat. Cover and Simmer 15 minutes. Add the Vegetarian Italian Sausages (if using) to the pot and top with the chopped Cilantro. Simmer for another 2 hours on Low Heat.
6. Serve in a bowl with a side of Tortilla Chips. It is not Tortilla Soup, unless you crush the tortilla chips into your bowl (how many you put in your bowl is up to your preference - I would suggest starting with 1 tortilla chip adding 1 at a time). Eat and Enjoy!
