Ingredients
1 sweet yellow onion, diced
1 clove garlic, finely diced
1 can Rotel original Roasted tomatoes / green chilis
1 ½ cup red enchilada sauce
1 cup white mushrooms, sliced
8 sweet mini peppers, sliced with stems removed
2 carrots, peeled and diced
¼ red cabbage, shredded
8 Corn tortillas, cut into strips
Olive oil
1 tbsp Vegetable bouillon
6 cups of water
½ cup half and half
1 cup shredded Mexican cheese
2 limes
Cilantro
Avocado
Tools
Large stock pot
Air fryer
Immersion blender
Directions
Step 1
Preheat the air fryer to 320 degrees
Step 2
In a large pot, cook the onion with the garlic and olive oil for 2-3 minutes then add the garlic, peppers, mushrooms, red cabbage and carrots with salt and pepper until browned
Step 3
Add the bouillon and water and bring to a boil then turn down to low and simmer for 15-20 minutes
Step 4
Blend with the immersion blender until creamy
Step 5
Add the half and half, cilantro, and a squirt of lime.
Step 6
Top each bowl with a bit of shredded Mexican cheese and a nice pile of tortilla strips
