Tortilla soup | Texan Recipes | Slow cooker | Vegan - Gluten free | YouTube

Hello my lovelies! Welcome back to a new month and new recipes! So I have luckily spoken to someone who have an immense amount of passion for food and thanks to the power of the internet I have spoken to a Texan named online as Toxic. I know him through my significant other as they happen to game together and during our exchange we swapped recipes that are local to us, he suggested quite a few dishes and I selected out 4 of them for this month and one of them that had me very curious is tortilla soup. It looks vibrant and flavourful and it most certainly is.

This dish proves how food cross all borders and become staples in new households and now it it's paying me a visit too.

You can follow along on my YouTube video below:

Serves 4-6 people.

What you need for tortilla strips:

10 small corn tortillas

2-3 tbsp olive oil

1 tsp salt

What you need for soup:

1 litre vegetable broth

500g crushed tomatoes

560g black beans

340g corn

1 onion

1 medium jalapeno pepper

4 garlic cloves

2 tbsp olive oil

1 tbsp lime juice

1 tbsp chilli powder

2 tsp cumin

2 tsp salt

1 tsp black pepper

1 tsp smoked paprika

A pinch of cayenne pepper

For serving:

Lime slices

Turkish yoghurt

Fresh coriander

Begin with preheating the oven to 175℃ (345°F)

Now for our tortilla strips, slice them in lengths about 2 cm thick and add them in a bowl with the olive oil and salt. Give them a good coat and place them on a baking tray with a baking sheet. Pop into the oven for 12-15 minutes and once they are done baking set them aside for now.

Let's get on to our soup, bring your slow cooker up to heat while we get onto dicing our onion, jalapeno and mincing our garlic. Add olive oil into the cooker and add the onion, jalapeno and garlic. Fry until the onion looks translucent and then add all of the seasoning (expect coriander) and fry for a couple of minutes to bring out the flavour.

Pour in the vegetable broth and pop the lid on allowing it to cook for 30 minutes.

After 30 minutes it's time to pop in crushed tomatoes, black beans, lime juice and corn and cook for one more hour. Once it is done ladle into soup bowl and top off with the tortilla strips, lime slices, Turkish yoghurt and fresh coriander.