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Author:This Mess is Ours
Yield:4-6 servings 1x
Ingredients
Scale
2 tablespoons olive oil
1 cup chopped red onion
2 cloves garlic, minced
1 poblano pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 large delicata squash, seeds removed and sliced thin
6-8 stale corn tortillas or white corn tortillas, cut into thin strips
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon Mexican oregano
To serve
1 avocado, sliced thin
lime wedges
cilantro leaves
Mexican crema, if desired
Instructions
In a large heavy bottomed pot heat the olive oil over medium-high heat. Add the onion, garlic, peppers, squash, salt, cumin and coriander to the pot, cook for 5 minutes.
Add the tomato paste and cook, stirring constantly for 1 minute.
Add the "chicken" stock and the beans then bring to a simmer. Simmer over medium-low heat for 20 minutes. Add the cilantro and lime juice. Remove from the heat and cover to keep warm.
Make the tortilla strips
Pour enough oil in a deep sided skillet to come up the sides of the pan about an inch. Heat until the oil reaches approximately 350°F. Cut the tortillas into strips and set aside.
While the oil is heating make the spice blend. In a small bowl combine the paprika, salt, pepper, garlic powder, onion powder and oregano. Stir to combine.
Fry the tortilla strips in batches until crispy and golden about 1 minute. Remove the tortilla strips from the hot oil to a paper towel-lined plate and immediately sprinkle with some of the seasoning mix. Repeat the process until all of the tortillas are cooked.
To serve
Ladle the tortilla soup into bowls, add heaps of crispy tortilla strips, avocado slices and lime wedges. Serve immediately.
