Vegetable tortilla stew by Chrissy Teigen
8/25/2016
Maybe she’s on a photo shoot in Zanzibar. Maybe she’s making people laugh on TV. But all Chrissy Teigen really wants to do is talk about dinner. Or breakfast. Lunch gets some love, too.
For years, she’s been collecting, cooking, and Instagramming her favorite recipes, and here they are: from breakfast all day to John’s famous fried chicken with spicy honey butter to her mom’s Thai classics. Salty, spicy, saucy, and fun as sin (that’s the food, but that’s Chrissy, too), these dishes are for family, for date night at home, for party time, and for a few life-sucks moments (salads). You’ll learn the importance of chili peppers, the secret to cheesy-cheeseless eggs, and life tips like how to use bacon as a home fragrance, the single best way to wake up in the morning, and how not to overthink men or Brussels sprouts. Because for Chrissy Teigen, cooking, eating, life, and love are one and the same.
INGREDIENTS
FOR THE STEW
- 2 tablespoons vegetable oil
- 1 large red onion, diced
- 1 large green bell pepper, diced
- 1 large jalapeno pepper, finely diced with seeds
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- ½ teaspoon cayenne pepper
- Kosher salt & freshly ground black pepper
- 4 cups low-sodium vegetable or chicken broth
- 2 (15-oz.) cans diced tomatoes in juice (I used fire-roasted)
- 2 (15-oz.) cans black beans, drained and rinsed
- 1 cup cooked rice
- 2 cups vegetable oil, for frying
- 4 corn tortillas
- Kosher salt
- Roughly chopped cilantro leaves
- 1 avocado, sliced
- Crumbled cotija or shredded cheddar cheese
PREPARATION
In a soup pot, heat the oil over medium heat until shimmering. Add the onion, bell pepper, and jalapeno and cook until onion is translucent (about 10 mins). Stir frequently.
Add garlic, chili powder, cumin, cayenne, 2 teaspoons salt, and ½ teaspoon black pepper. Stir until fragrant about 2 minutes.
Add chicken broth, tomatoes, and beans and bring to a boil. Reduce heat and simmer for 30 minutes.
Add the rice and cook about 15 more minutes until thick. Season to taste with salt and pepper.
FOR THE CRISPY TORTILLA STRIPS
Fill a small or medium saucepan with a couple inches of oil and heat over medium-high heat. Stack tortillas and cut them into thin strips with a sharp knife. When oil is heated, add a handful or strips at a time to the hot oil, and fry until crisp (about 1-2 minutes). Remove to paper towels and sprinkle with salt.
To serve, divide soup among bowls and garnish with cilantro, cheese, and tortilla strips.
By Chrissy Teigen
1 comments
I want to make this for work. Would it be ok to cook this in a regular pot and use a crock pot to heat it up at work?
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