Vegetable Tortilla Stew

Serves 8

A hearty vegetarian stew from Chrissy Teigen’s Cravings cookbook.

FOR THE STEW
2 tablespoons vegetable oil
1 large red onion, diced
1 large green bell pepper, diced
1 large jalapeno pepper, finely diced with seeds
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
½ teaspoon cayenne pepper
Kosher salt & freshly ground black pepper
4 cups low-sodium vegetable or chicken broth
2 (15-oz.) cans diced tomatoes in juice (I used fire-roasted)
2 (15-oz.) cans black beans, drained and rinsed
1 cup cooked rice

FOR THE CRISPY TORTILLA STRIPS
2 cups vegetable oil, for frying
4 corn tortillas
Kosher salt

FOR SERVING
Roughly chopped cilantro leaves
1 avocado, sliced
Crumbled cotija or shredded cheddar cheese

FOR THE STEW

In a soup pot, heat the oil over medium heat until shimmering. Add the onion, bell pepper, and jalapeno and cook until onion is translucent (about 10 mins). Stir frequently.

Add garlic, chili powder, cumin, cayenne, 2 teaspoons salt, and ½ teaspoon black pepper. Stir until fragrant about 2 minutes.

Add chicken broth, tomatoes, and beans and bring to a boil. Reduce heat and simmer for 30 minutes.

Add the rice and cook about 15 more minutes until thick. Season to taste with salt and pepper.

FOR THE CRISPY TORTILLA STRIPS

Fill a small or medium saucepan with a couple inches of oil and heat over medium-high heat. Stack tortillas and cut them into thin strips with a sharp knife. When oil is heated, add a handful or strips at a time to the hot oil, and fry until crisp (about 1-2 minutes). Remove to paper towels and sprinkle with salt.

To serve, divide soup among bowls and garnish with cilantro, cheese, and tortilla strips.

Recipe by Chrissy Teigen.
From thatsquareplate.com