I’m sorry about that. I really am. Titles are just not my strong suit.
But soup is!
I set out to make a basic tortilla soup to use up a few things – a few cups of black beans from Sunday’s batch, some frozen corn just taking up valuable freezer space, 1/3 of a red pepper left over from the chickpea croquettes I loved so much, and a few spoonfuls of salsa. Matt had the brilliant idea of adding cheese to the soup itself IN ADDITION to putting some on top with the tortilla chips.
So the extra cheese made it quesadilla soup (clever!) and also made it extra good. Bonus: it disguised the “extra charred” flavor of the tortilla chips I completely burned. I mean the rustic tortilla chips. Rustic because I couldn’t be bothered to cut them so I just ripped them into pieces and they ended up looking really kind of sad. But extra crispy!
- 1 flour or 2 corn tortillas
- a little olive oil
- 2 cloves of garlic, minced (or to taste – I used more)
- 1/2 red bell pepper (a whole one would also be great), diced
- 1.5 – 2 cups of cooked black beans (or about 1 can, rinsed and drained)
- 1 cup of corn
- cumin, chili powder, and cayenne to taste
- 1/3 cup salsa
- 1-2 oz cheese, grated
And then you:
- Heat oil in a large pot over medium.
- Add garlic, the add diced pepper when fragrant. Cook for about 5 minutes.
- Meanwhile, preheat oven to 425.
- Cut or rip tortilla(s) into roughly even pieces. Lay on on a baking sheet and spray lightly with oil.
- Add 4 cups of water (or broth) to pot.
- Add corn and beans, as well as seasoning. Bring to a boil.
- Reduce heat to medium. Simmer for 15 minutes.
- When the soup has been simmering for 5 minutes, put pan with tortillas in oven. About 5 minutes later, flip them, reducing heat if they get too dark (obviously I missed this step). Then 5 more minutes later (a total of 10 for the chips), take them out.
- When soup is simmered, add salsa and cheese. Increase heat to medium and heat through for a minute or two.
- Spoon into bowls.
- Serve with tortilla chips and cheese on top. And more salsa if you’re lucky enough to have some.
This makes about four servings. I had mine with unpictured okra. Unpictured because it’s really becoming a daily habit.