Ingredients
Scale
- 2 flour tortilla cut into strips or squares
- 2 & ½ cups vegetable broth
- 1 cup enchilada sauce of choice I used old el paso
- 1 16oz kidney beans
- ½ cup onion chopped
- ½ cup corn fresh or frozen
- ¼ cup cilantro chopped
- 2 tbsp oil
- 1 tbsp garlic minced
- 1 tbsp jalapeno finely chopped
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp chile powder
- 1 tsp salt
- 1 tsp black pepper
Avocado Chutney
- 1 avocado
- 2 cloves of garlic roughly chopped
- ½ jalapeno roughly chopped
- ½ cup water
- ¼ cup onion chopped
- ¼ cup cilantro roughly chopped
- 1 tsp lemon juice
- 1 tsp salt
- 1 tsp pepper
Addtional toppings
- ice burg lettuce shredded
- scallions
- tomatoes diced
- jalapenos
- salsa
- sour cream
Instructions
Mexican Bhel
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In a large pot heat up the oil and add the onion, jalapeno and corn. Cook this for 3 mins and add all the seasonings including the cilantro. Next add the beans, followed by enchilada sauce and vegetable broth. Give this a good stir and cook on med- low heat for 20 mins.
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You can air-fry or bake the tortilla strips; bake at 350 degrees F, for 15 mins.When baking or airfying, drizzle a little of oil on the strips before placing them in the oven and sprinkle with some chile seasoning, this will take the taste to another level!
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Once the soup is done cooking, ladle into a bowl and sprinkle with cheese right away, you want to layer the toppings from hot to coldest, this prevents the tortilla strips from becoming soggy. ex: shredded cheese, pico de gallo, jalapenos, sour cream, lettuce and top it off with some tortilla strips! Enjoy!
Avocado Chutney
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Add everything in a blender and blend until a smooth consistency.
Notes
- You can add black or pinto beans, just make sure the total measurements for the beans equal to 2 cups.
- You can use canned beans or make them in the instant pot.
- Prep Time: 10
- Cook Time: 25
- Category: entree, Lunch, Main Course
- Cuisine: Indian, Mexican
