Tortilla Soup
Prep Time: 15 minutes
Cook Time: 60 minutes
Total time: 1 hour 15 minutes
Ingredients
- 6 large tomatoes
- 1 corn on the cob
- 1 red capsicum
- 3 corn tortillas (i like the organic purple ones)
- 1 red onion
- 2 cloves garlic
- chipotle chilli powder
- salt
Instructions
1.
place caps in the oven and cook til skin is black and then peel the skin off remove the seeds and slice in to thin strips
2.
blacken the corn on a gas stove by planing the cob in the flame once blackened slice the corn off the cob and keep for later
3.
dice the red onion and cook in a pot with a little rice bran oil ..add the minced garlic cook for a few minutes until looking glassy place the tomatoes in a processor and pulse until juicy and place in the pot
4.
next we add a pinch of salt and 2 tsp's chipotle powder ..let this cook for a few minutes and add more to your taste
5.
the tortillas need to be cut into strips and fried in a pan until crispy (i use rice barn oils it has a high smoking point)
6.
ladle soup into a bowl, sprinkle the some charred corn, strips of capsicum and add the tortilla chips, lastly a sprinkle of parmesan
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