We just returned to the southwest from visiting family in Oregon, what better way to celebrate being home than a nice pot of Tortilla soup?! You can make it as spicy as you want by adjusting the amount of cayenne pepper you put in. The sour cream and cheese also tempers the spiciness, while still leaving a nice bite.
Here is my recipe, I’m not good with measuring things, I just put in the amount that looks right to me. Keep tasting and adjusting as you cook and it will turn out great!
Cut corn tortillas into 1 inch strips & deep fry in canola oil till crispy, drain on paper towels in a bowl & sprinkle with salt to taste. Set aside. I like to make extras because everyone seems to like to munch on these while the soup is cooking.
In soup pot melt 2TB butter, sauté 1 chopped onion until soft, add 3-4 minced garlic cloves being careful not to let them brown, just soften. Add 4 cups vegetable broth & 2-3 cups water, (you can put in just water) 1 can tomato paste, cumin, chili powder, & cayenne pepper to taste. I used about 2 teas cumin, 1 teas chili powder & 1/4 to 1/2 teas cayenne. Add approx 3 TB cilantro, 1 jalapeño finely diced. Bring to boil & simmer approx 10-15 min.
Add 2 diced tomatoes, then when they are almost cooked through add 1 can sweet corn (drained) & 2 cans black beans drained & rinsed, simmer till added ingredients are warm.
When ready to serve garnish each bowl with sour cream, shredded colbyjack or cheddar cheese, tortillas, chopped cilantro, diced tomatoes, and green onions.