Wednesday, January 11, 2012
-1 large yellow onion, chopped
-1 Tbs vegatable oil
Optional for topping:
In a large frying plan, heat 1 Tbs of olive oil over medium heat. Add onions and saute until soft and buttery. Add all remaining ingredients. This soup really does get hot, so be careful when choosing your salsa and jalapenos if you are sensitive to spicy foods. We used medium salsa and about 1 1/2 jalapenos and it gave it a really nice kick! Bring soup to a boil, then cover and simmer for 30 minutes, or until potatoes and carrots are tender. Serve topped with shredded cheese and tortilla chips or strips.
Since we're cooking on a budget, we didn't want to buy a whole bag of tortilla chips when we had some leftover burrito shells around the house. To make tortilla strips, we cut a burrito shell into thin ribbons and baked in a 350 degree oven on a greased baking sheet for about ten minutes.