1tablespoonavocado oilor any other neutral cooking oil
½large yellow oniondiced
3clovesgarlicminced
1jalapenothinly sliced
¾cup(123g)frozen corn kernels
1tablespoontaco seasoning
2tablespoonschipotle pepper in adobo sauce
1large carrotchopped
1large zucchinichopped
1cup(140g)cubed butternut squash
14ounce(397g)can chopped tomatoeswith juice
4cups(946ml)vegetable broth
15ounce(425g)can white beansrinsed and drained
1bunch lacinato/dinosaur kaleribs removed and leaves chopped
Kosher saltto taste
To make tortilla strips:
3corn tortillascut into thin strips
2tablespoonsavocado oil
Sea salt
Lime
To serve:
1 ½cups(237g)cooked rice
2avocadosdiced
1limequartered
¼cup(4g)fresh chopped cilantro
Instructions
Start by making the tortilla strips. Heat the oil in a medium saucepan until it shimmers. Working in batches, add the cut tortilla strips to the oil in a single layer. Fry 30 seconds - 1 minute per side until golden and crisp. Use a slotted spoon to remove the strips and lay on a paper towel lined plate. Sprinkle with salt and a squeeze of lime. Repeat with remaining strips.
Heat the oil in a large 5 quart Dutch oven over medium heat. Once the oil is hot, add in the onion and cook for 4 minutes until softened and translucent. Add in the garlic and jalapenos, cook a minute longer until fragrant.
Add in the taco seasoning and chipotle sauce along with the carrot, zucchini, and butternut squash, tomatoes, and broth.
Bring to a simmer, cover, and cook for 20-25 minutes or until the butternut squash is tender.
In the last 5 minutes of cooking, add in the white beans and kale. Allow the kale to wilt then season with salt to taste.
Divide the soup between bowls and top with rice, avocado, cilantro, and tortilla strips. Serve with a wedge of lime.