Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1/2 cup onions, diced
1/2 cup red peppers (or a mixture) or 1/2 cup green peppers (or a mixture) or 1/2 cup yellow peppers, 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 chiles 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
crema (optional)
salsa (optional)
avocados, slices (optional)
queso fresco (optional)
chopped tomatoes (optional)
onions (optional)
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.