Ingredients
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salsa
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1 tablespoon butter
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1 tablespoon olive oil
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1/2 cup onion, diced
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1/2-3/4 cup white rice, to taste
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1 teaspoon cumin
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4 cups chicken stock (or a mix of both) or 4 cups vegetable stock (or a mix of both)
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1 cup prepared salsa
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1 -2 chipotle chile in adobo, chopped
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1 cup corn
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1 tablespoon chopped cilantro
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2 tablespoons fresh lime juice
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4 corn tortillas
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cooking spray
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1 teaspoon chili powder
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1/2 teaspoon cumin
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crema
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avocado, slices
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chopped tomato
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1/2 cup green peppers (or a mixture) or 1/2 cup yellow pepper, diced (or a mixture)
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queso fresco
Instructions
- Preheat oven to 425°F.
- On stovetop heat a large pot on med high add butter and oil, add onion, peppers, rice, and cumin, stirring until well coated.
- Add stock and bring to bubbling, lower heat, cover and simmer for 10 minutes.
- After 10 minutes add 1 cup salsa, chipotles, and 1 cup corn.
- Cook 10 minutes more.
- Ad lime juice, cilantro and and stir.
- For tortilla chips:
- Spray a baking sheet and spray 4 tortillas with cooking spray.
- 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.
- Place several strips over soup.
- Garnish with crema, avocado, salsa, hot sauce, etc to taste.