Tonight I needed something hot, fast and tasty. So I picked up my boyfriend Morgan. Afterwards I made tortilla soup!
Easily vegan adaptable, usually it is made with a chicken breasts, but we are fresh out of chicken in the Pitman-Lythe household.
2 Cloves of Crushed Garlic
1 Diced Onion
2 Diced Red Chillis
1 Diced Paprika
1 Diced Yellow Capsicum
1 Can Red Kidney Beans (rinsed)
4 Cups Chicken Stock (we use Massel)
1 Can Diced Tomato
1/2 Cup Corn
3 tsp Ground Cumin
2 tsp Ground Paprika
2 tsp Celery Salt
2 tbsp Cayenne Pepper
Pinch of Garlic Powder
2 Bunches Coriander (roughly chopped)
1 Ripe Avocado (sliced)
In an oiled pot, cook garlic, onion and cumin until the onion is translucent.
Add peppers and continue cooking until soft, add the chicken stock, canned tomatoes, kidney beans, bring to a boil, reduce and simmer for 15-20mins. Taste and season as necessary.
In a separate bowl, whisk together spices.
To plate up, spoon soup into bowls, top with a handful of corn, coriander, sliced avocado, and a squeeze of lime. Serve with tortillas (fresh or grilled for a few mins until crunchy) for dipping.
We ate this so quickly I didn't even have a chance to take pics before it was gone! So here is a picture from the internet: