The main dish for the Mexican meal which Michelle shared in the South Arm Women Community Kitchen is a Quick Tortilla Soup.
This is a filing soup which can be a meal by itself.
Serve the tortilla soup with desired accompaniments.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 6 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper, optional
- 1 teaspoon chili powder
- 2 tablespoons tomato paste
- 2 x 398ml can of diced, fire roasted tomatoes
- 6 cups chicken or vegetable broth
- 1 cup frozen corn or small can corn
- 2 x 398ml can of black beans, rinsed and drained
Garnishes:
- cooked, cubed chicken breast (baked or leftover rotisserie)
- tortilla chips
- avocado, chopped
- Greek yogurt or sour cream
- grated Cheddar cheese
- cut up limes
- cilantro
Source: Michelle Li
Instructions
 Michelle got a new mini chopper for the community kitchen. It is operated by pulling for ease of operation for people with problem chopping ingredients. |
 The chopper produces fairly even size chopped ingredients. The good thing is no more tears when chopping onion.Michelle got the chopper from A Monkey Tree Emporium, a unique gift store in Steveston Village for $30 plus. |
 Heat oil in a large pot over medium-high heat.Add onion and cook for 5 to 7 minutes, stirring often. When browning lightly, add garlic and stir constantly for 30 seconds.
Add spices and cook for another 30 seconds, stirring constantly. |
 Add tomato paste, canned tomatoes (with juices) and stir.The fire roasted tomatoes make a difference in this quick soup. Michelle bought it from Safeway. |
 Add broth. Bring to a boil.Reduce heat and simmer for 20 minutes. |
 Add corn and beans. Heat until pipping hot, then simmer until serving. |
