Mexican Bhel
This dish needs no introduction, mexican Bhel, is the one dish that was made in every indian household and pretty much the closest thing we got to tortilla soup!
Servings: 4 People
Ingredients
- 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
- 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.
- 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!
- 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
- 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.