one small pkg fresh corn tortilla wraps (see hints below)
vegetable oil (3-4 Tbs or so)and salt as needed for baking chips
1 generous cup diced onion
2 large minced cloves garlic
1-2 Tbs vegetable oil for sauteing onions and garlic
1 pound ground beef
1 15-ounce can chopped tomatoes
2 medium canned chipotle peppers (see hints below)
4 cups beef stock (unsalted if possible)
2 cups water
1 15-ounce can red beans
1 cup frozen corn
salt to taste
diced avocado, grated cheese and chopped cilantro for garnish
Preheat the oven to 350 degrees and cut the stack of fresh corn tortillas into 1/6's. Toss those into a large mixing bowl and drizzle a little vegetable oil over those and a bit of salt. Toss everything to coat, and then lay them out onto two separate baking trays and pop the trays into the preheated oven. They'll take about 15-20 minutes to bake, toss them around occasionally and take them out of the oven when they are golden brown
Next, add a splash of vegetable oil to a large, heavy bottomed soup pot and saute 1 generous cup of diced onion and 2 large minced cloves of garlic.
While you're keeping your eye on the onions, add one 15-ounce can of tomatoes to a blender and then add 2 chipotle peppers to that. And then, once the onions are soft, add those and puree everything until it is nice and smooth.
Next, use the soup pot to brown up the 1-pound of ground beef.
And then, at that point, add the mix from the blender to the pot. Add 4 cups of beef stock and 2 cups of water and bring it up to a simmer.
Once it does come up to a simmer, add the 15-ounce can of red beans, add about 1 cup of corn, season to taste and it is time to eat!
Ladle it into deep bowls, top it with some of the chips and finish with grated cheese, diced avocado and chopped cilantro.
You can use bagged corn tortilla chips instead or just slice the soft fresh corn tortillas into strips and add those to the soup without baking them first.
Two medium canned chipotle peppers will give this soup a nice background heat. Add another if you like your food on the spicy side.