Tortilla Corn Soup

I do not like chicken, and get tired of picking it out of chicken based soups. So I came up with this version of tortilla soup, which I love. It is hearty and you can use more or less of the ingredients, to taste. This is definitely easily adaptable. You can add zucchini, black beans, etc.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  tablespoon butter
• 1  tablespoon olive oil
• 1⁄2 cup onion, diced
• 1⁄2 cup  red peppers (or a mixture) or 1⁄2 cup green peppers (or a mixture) or 1⁄2 cup  yellow pepper, diced (or a mixture)
• 1⁄2-3⁄4 cup white rice, to taste
• 1  teaspoon cumin
• 4  cups  chicken stock (or a mix of both) or 4  cups  vegetable stock (or a mix of both)
• 1  cup  prepared salsa
• 1 -2  chipotle chile in adobo, chopped
• 1  cup corn
• 1  tablespoon  chopped cilantro
• 2  tablespoons fresh lime juice
• 4  corn tortillas
•  cooking spray
• 1  teaspoon chili powder
• 1⁄2 teaspoon cumin

• garnishes

•  crema (optional)
•  salsa (optional)
•  avocado, slices (optional)
•  queso fresco (optional)
•  chopped tomato (optional)
•  onion (optional)

Directions

1. Preheat oven to 425°F.
2. On stovetop heat a large pot on med high add butter and oil, add onion, peppers, rice, and cumin, stirring until well coated.
3. Add stock and bring to bubbling, lower heat, cover and simmer for 10 minutes.
4. After 10 minutes add 1 cup salsa, chipotles, and 1 cup corn.
5. Cook 10 minutes more.
6. Ad lime juice, cilantro and and stir.
7. For tortilla chips:
8. Spray a baking sheet and spray 4 tortillas with cooking spray.
9. Sprinkle with chili powder and cumin, slice into strips and bake in the oven for 5 minutes if using flour tortillas, 10 minutes if using corn tortillas.
10. Place several strips over soup.
11. Garnish with crema, avocado, salsa, hot sauce, etc to taste.