Spring is in full swing, and to celebrate, we’re making a tortilla soup featuring chipotle chilies, zucchini, corn, cilantro, and avocado. Even better? This recipe incorporates a colorful rainbow in each bowl, while the chipotle chilies will warm those cool spring evenings.
What you need:
1 tablespoon avocado oil
1 tablespoon cumin seeds
2 medium garlic cloves, pressed
2 tablespoon canned chipotle chilies, finely chopped
1½ cups leeks, halved and slivered
3 teaspoons salt, divided
1 cup zucchini, cut into ¼-inch dice
1 cup corn kernels
2 cups fresh or canned chopped tomatoes
1 tablespoon tomato purée
3 cups water
¾ cup cilantro, divided, finely chopped
½ teaspoon black pepper
1 tablespoon lime juice
¼ avocado, cut into ¼-inch dice
2 5-inch corn tortillas, divided in eighths
What you do:
- Into a pot, heat oil on medium. Add cumin seed, and cook for approximately 1 minute, stirring gently. Add garlic, chipotle chilies, leeks, and 1 teaspoon of salt, and gently stir. Cook for approximately 3 minutes.
- Add zucchini, corn, tomatoes, tomato purée, and water. Turn up heat, bring to a boil, and simmer on medium for approximately 20 minutes.
- Add ½ cup of cilantro, black pepper, and remaining salt. Stir well, and allow the soup to simmer another 20 minutes. Stir in lime juice.
- To serve, ladle soup into bowls and garnish with remaining cilantro, avocado, and tortilla triangles
