Spicy Polenta Soup With Fried Tortillas Recipe

Name: Spicy Polenta Soup With Fried Tortillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cup olive oil; 2 None onions, peeled and sliced; 3 cloves garlic, peeled and sliced; 1/4 lb quick-cooking polenta; 1-2 tsp sambal oelek; 1 tbsp brown sugar; 1 tbsp dried oregano; 2 - 13.5 oz cans chopped tomatoes; 6 cups vegetable stock; 2 None flour tortillas, cut into 1 1/2 inch long strips; 2 None jalapenos, sliced; 1 None avocado, peeled, pitted and diced; 2 tbsp lime juice; 1/4 lb feta, crumbled; 1/2 cup sour cream; None None fresh cilantro leaves, for garnish

Servings: persons

1 1/2 cup olive oil
2 None onions, peeled and sliced
3 cloves garlic, peeled and sliced
1/4 lb quick-cooking polenta
1-2 tsp sambal oelek
1 tbsp brown sugar
1 tbsp dried oregano
2 - 13.5 oz cans chopped tomatoes
6 cups vegetable stock
2 None flour tortillas, cut into 1 1/2 inch long strips
2 None jalapenos, sliced
1 None avocado, peeled, pitted and diced
2 tbsp lime juice
1/4 lb feta, crumbled
1/2 cup sour cream
None None fresh cilantro leaves, for garnish

1
Heat 1/4 cup oil in a saucepan and sweat the onions over low heat for 10 mins. Add the garlic and polenta and cook for 5 mins. Add the sambal oelek, sugar, oregano and tomatoes and season. Bring to a boil and simmer for 10 mins. Add the stock, bring to a boil again and simmer for another 10 mins. Puree with a hand blender and continue to cook for 5 mins. Season.
2
Meanwhile, heat the remaining oil in a large frying pan and fry the tortilla strips in batches, until golden brown. Remove with a slotted spoon and drain on paper towels. Add the jalapenos to the pan and fry until browned. Remove with a slotted spoon and drain on paper towels.
3
To serve, sprinkle the avocado with lime juice and spoon into a small bowl. Place the feta and soured cream in separate small bowls. Ladle the soup into serving bowls, garnish with cilantro and serve with the tortillas, jalapenos, avocado, feta and soured cream.

1191

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cup olive oil, 2 None onions, peeled and sliced, 3 cloves garlic, peeled and sliced, 1/4 lb quick-cooking polenta, and more.

Yes, Spicy Polenta Soup With Fried Tortillas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Polenta Soup With Fried Tortillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions