Ingredients
-
6 Corn Tortillas
-
6 Organic Vine Tomato
-
2 organic bell pepper
-
8 oz Organic White Mushroom
-
1/2 Organic Yellow Onion
-
3 cloves Minced Garlic
-
2 tsp Ground Cumin
-
2 dried Chipotle Pepper
-
6 sprigs Cilantro
-
2 tsp Paprika
-
1/2 tsp Chili Powder
-
to taste Sea Salt
-
2 cups Organic Corn
-
2 cups organic peas
-
1/2 cup Organic Green Onion
-
1 cup Organic Avocado
Directions
Credit: Forks Over Knives
Steps
|
1
Done
|
Preheat the oven to 400°F. Line a baking sheet with parchment paper. |
|
2
Done
|
Cut the tortillas into¼-inch strips and spread on the baking sheet. Bake until crispy, 20 to 25 minutes. Set aside. |
|
3
Done
|
Meanwhile, place the tomatoes, bell peppers, mushrooms, onion, garlic, cumin powder, chipotle chiles, cilantro sprigs, and 1 cup water in a large soup pot or Dutch oven. Bring to a boil over high heat. Reduce the heat to medium, and simmer, covered, stirring occasionally, until the vegetables are tender, 20 to 30 minutes. |
|
4
Done
|
Remove and discard the chiles and cilantro sprigs. Transfer the soup to a blender or food processor. Blend until smooth. Pour the mixture back into the pan. Add the smoked paprika, chili powder, salt to taste, and 2 cups water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the soup thickens, about 10 minutes. |
|
5
Done
|
Add the corn and peas and cook until tender but still crisp, about 5 minutes. |
|
6
Done
|
To serve, garnish each serving of soup with green onions, cilantro, avocado, tomatoes, if using, and the reserved corn strips. Squeeze some lemon juice on top. |
