Vegetable Tortilla Soup with Guajillo Chiles

Ingredients

  • 2 tablespoons Vegetable Oil
  • 4 Corn Tortillas cut into strips
  • 1/2 cupOrganic Yellow Onion peeled and diced
  • 1/2 cupOrganic Carrots diced
  • 1 cupOrganic Russet Potato diced
  • 1/2 cupOrganic Bell Pepper (Red Bell Pepper) diced
  • 6 cups Vegetable Stock
  • 2 tablespoonsOrganic Garlic pureed
  • 3 tablespoons Tomato Paste
  • 4Dried Guajillo Chiles rehydrated
  • 1 tablespoon Dried Oregano
  • 3/4 teaspoon Cumin Seed toasted and ground
  • Salt and Pepper to taste
  • 3 tablespoonsCilantro chopped

Description

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