Vegetable Tortilla Stew

I don't use my Cravings by Chrissy Teigen cookbook nearly as much as I should, since every time I make something from it I'm super impressed and wanting more.  A few weeks back I decided to whip up her Vegetable Tortilla Stew in an effort to eat less meat but still be full and satisfied.  It's super simple to put together {I chopped up everything on my lunch break and then was able to throw it all in the pot after work}, has delicious flavors, and the rice makes it hearty enough that you feel full even without the meat.  It's perfect for these rainy spring days we're having and would freeze up wonderfully for a quick meal later on.  Perfect!

Vegetable Tortilla Stew

Ingredients

for stew

2 Tblsp vegetable oil

1 large onion, diced

1 large green bell pepper, diced

1 large jalapeno, finely diced {include all or some seeds, depending on spiciness level desired}

4 cloves garlic, minced

2 Tblsp chili powder

1 Tblsp cumin

1/2 tsp cayenne pepper

salt & pepper

4 cups low sodium veggie or chicken broth

2-15oz cans diced tomatoes in juice

2-15oz cans black beans, rinsed and drained

1 cup cooked rice

for tortilla strips

Vegetable oil

4 corn tortillas, thinly sliced

Salt

for serving

cilantro, roughly chopped

avocado, sliced

crumbled feta/cotija or shredded cheddar cheese

Instructions

1. In a large soup pot, heat oil over medium heat until shimmering.  Add onion, bell pepper, and jalapeno and cook, stirring occasionally, until onion is translucent and tiny bit golden, about 10 minutes.  Add garlic, chili powder, cumin, cayenne, 2 tsp salt, and 1/2 tsp black pepper and continue cooking until fragrant, about 2 minutes.  Add chicken broth, tomatoes, and beans and bring to boil.  Reduce heat and simmer 30 minutes.  Add rice and cook until stew gets thick, about 15 more minutes.  Season with more salt, pepper, and spice if desired.

2. Meanwhile, make the tortilla strips.  Fill small saucepan with about inch of oil and heat over medium high heat.  Working in batches of a handful at a time, lower strips into oil and fry until crisp, about 2 minutes.  Pull out with slotted spoon, lay on paper towels, and generously salt.  Add more oil to pan if necessary.

3. To serve, top soup with cilantro, avocado, cheese, and tortilla strips.

Serves 6

adapted from cravings

xoxo,

stephanie marie