Home-made Corn Tortilla Soup
When there’s rain outside and the room temperature in your home needs to be bumped up to at least 75 degrees, then you know it’s time for some warm, yet filling soup. It’s that kind of day today and I’ve been having this unstoppable craving for tortilla soup. Just yesterday, my workplace hosted a pre-Thanksgiving potluck to honor our volunteers — complete with turducken — and I am still reeling in that tryptophan-induced lazy feeling. There’s tons of Mexican restaurants in my neighborhood but even just the thought of having to bundle up and drive on wet pavement to go grab some take-out dinner makes me feel like retreating into my warm couch, just sitting next to my warm-blooded, four-legged furry friend. So I decided on a home-made, meatless corn tortilla soup and was delighted to see I had all the needed ingredients in my cupboard and fridge.
1 tbsp olive oil
3 cloves garlic, peeled and crushed
1 medium white onion, chopped
1 small serrano pepper
1 can (15 oz) diced tomatoes
1 can (15 oz) chicken broth
1 can (15 oz) sweet corn, drained
1/2 cup celery, chopped
1 large avocado, pitted and sliced into bite-sized pieces
1 cup grated mozarella cheese
1 small package (1.5 oz), corn tortilla chips
4-5 stems fresh cilantro
In a large soup pot, heat olive oil in medium-high heat. Add garlic and saute until golden brown. Add onions and serrano pepper and cook for about 1 minute. Add in sweet corn, celery and diced tomatoes. Stir mixture. Pour the chicken broth and bring to a boil. Reduce heat and simmer for about 3 minutes. Serve in a soup bowl and garnish with cheese, avocado, tortilla chips and fresh cilantro.