|My beautiful little sister and her husband.|
Joe and I arrived back from Austin to an extra rainy, dreary week here in NYC. To settle back in and to waste away a relaxing Monday off together, we whipped up a batch of tortilla soup. This is my favorite version we've made to date, so I'm sharing it with you even though I didn't get any pictures to go along with the recipe. I hope you get the opportunity to prepare this comforting soup and share it with your own loved ones soon.
Vegetable Tortilla Soup
2 TB cooking oil
1 large onion, chopped
4 stalks green garlic or green onions, whites and greens chopped
1 green bell pepper, chopped
1 1/2 c. frozen corn
1 10 oz. can enchilada sauce
1 c. water
32 oz. chicken or vegetable stock
1/4 lb. cremini mushrooms, sliced
2 c. sliced kale
10 oz. can kidney beans, drained and rinsed
2 t. seasoned salt
1 t. chili powder
1 t. cumin
1 avocado, sliced
shredded cheddar cheese
Heat the cooking oil over medium high heat in a large dutch oven. Add the onion and cook until slightly tender, about 4 minutes. Add the green garlic and bell pepper and cook until these are also slightly tender, about 3-4 minutes. Add the frozen corn and stir for a minute, then add in the enchilada sauce, water and chicken or vegetable stock and bring to a boil. Then add the cremini mushrooms, kale, kidney beans, seasoned salt, chili powder and cumin. Cook until it all comes to a boil and the mushrooms are slightly tender and the beans are heated through, about 5 minutes. Taste and add salt and pepper as you please.
Serve in bowls topped off with the sliced avocado, a dollop of sour cream, a good handful of cheddar cheese and tortilla chips.