tmux Tortilla Soup

Tmux is a terminal multiplexer which lets you switch easily between several programs in one terminal, detach them (they keep running in the background) and reattach them to a different terminal. Tmux is a software application that can be used to multiplex several virtual consoles, allowing a user to access multiple separate terminal sessions inside a single terminal window or remote terminal session. It is useful for dealing with multiple programs from a command-line interface, and for separating programs from the Unix shell that started the program.

This tortilla soup is one of my favorites to make and eat. It was a favorite of my friends in college who used to beg me to make it for them. It’s hearty and a great way to get your veggies. Plus, you can pile avocado, tortilla crunchies and cheese on it to make it a meal in itself. Perfect for a nice rainy day, like it is here in Silicon Valley. My coders sure loved this soup and so will you!

Ingredients:
Soup:
2 tablespoons olive oil
2 ears of fresh corn, husked 1/2 cup set aside (or 1 bag of frozen corn)
1 onion, chopped
1 head of garlic, chopped
1 carrot, chopped
1 red bell pepper, chopped
2-3 jalapeno peppers, chopped (depends on taste)
2 quarts of chicken/vegetable stock
2 large ripe tomatoes, chopped ( or 1 can of diced tomatoes)
1 small can of tomato paste
1 can of black beans, drained and rinsed
1 cup of dry rice
2 tablespoons cumin
1 cube caldo de pollo (or vegetarian) bouillon
10 tortillas
garlic salt
1-2 cups of water as necessary
2 tablespoons lime juice
salt and pepper to taste
Garnishes:
2 ripe avocados
Cheddar cheese
shredded chicken or other meat
tortilla crisps

In a large pot on medium, heat the oil. Add the corn, onion, bell pepper, carrot, garlic and jalapeno. Heat the vegetables and coat them in the oil. Do not brown.

Add in chicken broth, tomatoes, tomato paste and cumin. Heat until boiling. Turn down once boiling, then let simmer for 15 minutes. Add a cup of water if the soup is really thick.

Turn off the heat. Using your blender or food processor, puree half the pot of soup. It shouldn’t be 100% smooth. I pulsed it 5x in my Ninja blender, so it was still a little bit chunky.
IMAG4325

Return the pureed soup to the non pureed soup.

Pureed Soup

Add in the rinsed black beans, remaining corn and rice. Bring again to a boil. Stir the bottom constantly so the rice does not stick to the bottom of the pot.

Reduce to a slow simmer. Let simmer for about 30 minutes.

While soup is simmering, preheat the oven to 400 F. Cut the tortillas into thin slices. Place them on a greased baking sheet. Spray the tortilla strips with pan spray and sprinkle with garlic salt. Bake for 5-8 minutes. Just until they start becoming golden brown. Let cool.

Remove the soup from heat. Serve with the garnishes.

Tortilla Soup
Yields 6
A delicious hearty soup with a little kick that is loaded with vegetables. Can be made vegetarian and vegan!
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 2 tablespoons olive oil
  2. 2 ears of fresh corn, husked 1/2 cup set aside (or 1 bag of frozen corn)
  3. 1 onion, chopped
  4. 1 head of garlic, chopped
  5. 1 carrot, chopped
  6. 1 red bell pepper chopped
  7. 2-3 jalapeno peppers, chopped (depends on taste)
  8. 2 quarts of chicken/vegetable stock
  9. 2 large ripe tomatoes, chopped ( or 1 can of diced tomatoes)
  10. 1 small can of tomato paste
  11. 1 can of black beans, drained and rinsed
  12. 1 cup of dry rice
  13. 2 tablespoons cumin
  14. 1 cube caldo de pollo (or vegetarian) bouillon
  15. 10 tortillas
  16. garlic salt
  17. 1-2 cups of water as necessary
  18. 2 tablespoons lime juice
  19. salt and pepper to taste
  20. Garnishes:
  21. 2 ripe avocados
  22. cheddar cheese
  23. shredded chicken or other meat
  24. tortilla crisps
Instructions
  1. In a large pot on medium, heat the oil. Add the corn, onion, bell pepper, carrot, garlic and jalapeno. Heat the vegetables and coat them in the oil. Do not brown.
  2. Add in chicken broth, tomatoes, tomato paste and cumin. Heat until boiling. Turn down once boiling, then let simmer for 15 minutes. Add a cup of water if the soup is really thick.
  3. Turn off the heat. Using your blender or food processor, puree half the pot of soup.
  4. Return the pureed soup to the non pureed soup.
  5. Add in the rinsed black beans, remaining corn and rice. Bring again to a boil. Stir the bottom constantly so the rice does not stick to the bottom of the pot.
  6. Reduce to a slow simmer. Let simmer for about 30 minutes.
  7. While soup is simmering, preheat the oven to 400 F. Cut the tortillas into thin slices. Place them on a greased baking sheet. Spray the tortilla strips with pan spray and sprinkle with garlic salt. Bake for 5-8 minutes. Just until they start becoming golden brown. Let cool.
  8. Remove the soup from heat. Serve with the garnishes.
Notes
  1. This soup could easily be made vegetarian or vegan. Just substitute the chicken broth/bouillon for vegetable.
Coder's Kitchen http://coders.kitchen/

Sarah

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