Silky Tortilla SoupKitchenAid
3 tablespoons olive oil (divided)
3 cloves garlic
1 cup white onion (chopped)
1 jalapeno chilies (seeded and chopped)
1/2 teaspoon red pepper flakes
1 1/2 cups vegetable stock
14 1/2 ounces roasted tomatoes
12 ounces salsa
1/2 cup black beans
3 cups chicken (cooked and shredded)
3 corn tortillas (cut into thin strips)
shredded cheddar cheese
jalapeno chilies (sliced fresh)
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1Heat 1 tablespoon oil in heave skillet. Add garlic, onions, jalepeno and red pepper flakes. Saute 4-5 minutes.
2Transfer garlic, onion and pepper mixture to blender. Add vegetable stock, tomatoes, salsa and black beans. Pulse on speed 3 (mix) 6-7 times until almost pureed.
3Pour mixture into stock pot and simmer on medium heat 15 minutes.
4Heat remaining 2 tablespoons olive oil in heavy skillet. Fry tortilla chips until crisp. Drain on paper towel until ready to use.
5Ladle soup into 5 bowls. Top with shredded chicken, tortilla strips, cheese and fresh peppers, if desired.