It’s Hurricane Tortilla! — A warm tortilla soup recipe

A white bowl filled with orange soup and strips of corn chips and avocado.
Flickr/Courtesy

We seem to be faced with the brunt of the cold, rainy weather here in Berkeley lately. Whether you decide to pull a Marie Kondo and let the rain spark joy in you or simply use the rain as an excuse to skip class, we have provided a mouth-watering recipe to warm you up and prepare your mind (and stomach) for the harsh natural elements that await you. This delicious twist on a tortilla soup recipe serves two, so whip up a pot for you and your roommate or store half for later!

NBC/Giphy

Ingredients 

  • 2 cups water
  • 2 cups chicken broth
  • 1/2 can kidney beans (drained)
  • 1/4 cup sweet corn
  • 1/2 can tomato paste (small)
  • 1/4 medium onion (diced)
  • 1 green chili (small, finely chopped)
  • 1/4 cup grilled chicken/plant-based protein (diced)
  • 1 tsp garlic (crushed)
  • 1/2 tsp ginger
  • 1/4 cup cilantro (chopped)
  • 1 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 lemon (small)
  • 1/4 avocado (diced)
  • 1/2 cup tortilla chips

Directions

Sauté one-fourth of a medium onion in a pan until golden brown. Add in corn and chicken/plant-based protein and sauté.

On high heat, add your cooked ingredients, as well as the other listed ingredients, into a pot together (with the exception of cumin and cilantro). Once your soup boils, turn the stove to low heat and let it simmer for five minutes or so.

Next, add your cumin powder, lemon juice and cilantro, and you’re done! Serve hot with crushed tortilla chips and diced avocado for a warm, delicious meal with several layers of flavor.

We understand the grueling weather Berkeley is faced with this season, and we want to help! A hot cup of soup can cure the soul and get you back on that #school #grind.

Contact Pariswi Tewari at [email protected].