Speedy Tortilla Soup
By Breville
Images
Serves
Makes 4 servings
Ingredients
- 1 small onion, halved
- 2 cloves garlic
- 3 tablespoons vegetable oil
- 2 teaspoons Mexican chile powder
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste
- 16 oz. can diced tomatoes
- 2 cups vegetable stock, room temperature
- 1 celery stick, roughly chopped
- ½ teaspoon dried oregano leaves
- 16 oz. can red kidney beans, rinsed and drained
- 3 soft corn tortillas, cut into ½" thin strips
- 1 avocado, sliced
- 1 to 2 corn cobs, husk removed, blanched, kernels reserved
- ¾ cup fresh cilantro leaves
- 2 tablespoons fresh lime juice
- Salt and freshly ground black pepper, to taste
Procedure
Topped with lime infused avocado, cilantro, corn and kidney beans, this mildy spicy tortilla soup is easy to make in the Breville blender.
Place onion and garlic into blender jug and secure lid. CHOP 10 seconds or until roughly chopped.
Heat 1 tablespoon oil in a frying pan over medium heat. Add onion mixture, Mexican chile powder and cumin. Cook, stirring, for 3 minutes or until onion has softened. Add tomato paste and cook, stirring, for 1 minute. Transfer to blender jug.
Add tomatoes, stock, celery and oregano to blender jug and secure lid. SOUP until program finishes.
Reserve ½ cup kidney beans. Add remaining kidney beans to blender jug and secure lid. PUREE 2 minutes, season with salt and pepper.
Meanwhile heat remaining oil in a large non-stick frying pan over medium-high heat. Add half the tortillas. Cook, turning, for 2 minutes or until golden and crisp. Transfer to a plate lined with paper towel. Repeat with remaining tortilla pieces, reheating pan between batches.
Combine reserved kidney beans, avocado, corn kernels, cilantro and lime juice in a bowl. Season with salt and pepper.
Serve: divide soup among serving bowls, top with avocado mixture and tortilla strips.
Place onion and garlic into blender jug and secure lid. CHOP 10 seconds or until roughly chopped.
Heat 1 tablespoon oil in a frying pan over medium heat. Add onion mixture, Mexican chile powder and cumin. Cook, stirring, for 3 minutes or until onion has softened. Add tomato paste and cook, stirring, for 1 minute. Transfer to blender jug.
Add tomatoes, stock, celery and oregano to blender jug and secure lid. SOUP until program finishes.
Reserve ½ cup kidney beans. Add remaining kidney beans to blender jug and secure lid. PUREE 2 minutes, season with salt and pepper.
Meanwhile heat remaining oil in a large non-stick frying pan over medium-high heat. Add half the tortillas. Cook, turning, for 2 minutes or until golden and crisp. Transfer to a plate lined with paper towel. Repeat with remaining tortilla pieces, reheating pan between batches.
Combine reserved kidney beans, avocado, corn kernels, cilantro and lime juice in a bowl. Season with salt and pepper.
Serve: divide soup among serving bowls, top with avocado mixture and tortilla strips.
Speedy Tortilla Soup
By Breville
Serves
Makes 4 servings
Ingredients
- 1 small onion, halved
- 2 cloves garlic
- 3 tablespoons vegetable oil
- 2 teaspoons Mexican chile powder
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste
- 16 oz. can diced tomatoes
- 2 cups vegetable stock, room temperature
- 1 celery stick, roughly chopped
- ½ teaspoon dried oregano leaves
- 16 oz. can red kidney beans, rinsed and drained
- 3 soft corn tortillas, cut into ½" thin strips
- 1 avocado, sliced
- 1 to 2 corn cobs, husk removed, blanched, kernels reserved
- ¾ cup fresh cilantro leaves
- 2 tablespoons fresh lime juice
- Salt and freshly ground black pepper, to taste
Procedure
Topped with lime infused avocado, cilantro, corn and kidney beans, this mildy spicy tortilla soup is easy to make in the Breville blender.
Place onion and garlic into blender jug and secure lid. CHOP 10 seconds or until roughly chopped.
Heat 1 tablespoon oil in a frying pan over medium heat. Add onion mixture, Mexican chile powder and cumin. Cook, stirring, for 3 minutes or until onion has softened. Add tomato paste and cook, stirring, for 1 minute. Transfer to blender jug.
Add tomatoes, stock, celery and oregano to blender jug and secure lid. SOUP until program finishes.
Reserve ½ cup kidney beans. Add remaining kidney beans to blender jug and secure lid. PUREE 2 minutes, season with salt and pepper.
Meanwhile heat remaining oil in a large non-stick frying pan over medium-high heat. Add half the tortillas. Cook, turning, for 2 minutes or until golden and crisp. Transfer to a plate lined with paper towel. Repeat with remaining tortilla pieces, reheating pan between batches.
Combine reserved kidney beans, avocado, corn kernels, cilantro and lime juice in a bowl. Season with salt and pepper.
Serve: divide soup among serving bowls, top with avocado mixture and tortilla strips.
Place onion and garlic into blender jug and secure lid. CHOP 10 seconds or until roughly chopped.
Heat 1 tablespoon oil in a frying pan over medium heat. Add onion mixture, Mexican chile powder and cumin. Cook, stirring, for 3 minutes or until onion has softened. Add tomato paste and cook, stirring, for 1 minute. Transfer to blender jug.
Add tomatoes, stock, celery and oregano to blender jug and secure lid. SOUP until program finishes.
Reserve ½ cup kidney beans. Add remaining kidney beans to blender jug and secure lid. PUREE 2 minutes, season with salt and pepper.
Meanwhile heat remaining oil in a large non-stick frying pan over medium-high heat. Add half the tortillas. Cook, turning, for 2 minutes or until golden and crisp. Transfer to a plate lined with paper towel. Repeat with remaining tortilla pieces, reheating pan between batches.
Combine reserved kidney beans, avocado, corn kernels, cilantro and lime juice in a bowl. Season with salt and pepper.
Serve: divide soup among serving bowls, top with avocado mixture and tortilla strips.