Tortilla Soup

Here’s part-two of our fiesta.

This is another recipe I adapted from a childhood fave. I believe it came from my best friend’s mother, Trish, the awesome cook who grew fresh veggies in her garden and made salsa and this wonderfully soothing soup with a kick. I always thought it was weird, the idea of tortillas in soup, until I realized you could toss in a handful of bottom-of-the-bag tortilla chips and call it good.

Or, for a healthier version, you could cut corn tortillas into strips and toast them for about 10 minutes at 400 degrees.

The original recipe also called for roasted chicken pieces and chicken broth. If you want to make it meaty, just bake some boneless chicken breasts with a little olive oil, salt and pepper, and cut them into 1-inch pieces. You can toss them into the soup at the same time as the beans and corn, or even leave out the beans altogether.

That’s the great thing about this soup – it is awesomely versatile. If you like it mild, skip the jalapeno. If you want it to burn your face off, throw in that jalapeno seeds and all.

But here’s how I like it. This recipe is super healthy and vegan. I ruin that by adding a few shreds of cheddar cheese. But, like I said, up to you.

Tortilla Soup

1 large onion, chopped
2 T. olive oil
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
1 jalapeno, seeded and chopped
3 cloves garlic, minced
3 T. spice blend of cumin, chili powder and salt (a taco mix would do)
1 32-oz container no-chicken broth
1 28-oz. can diced tomatoes
1 14 oz. can black beans, drained and rinsed
1 cup corn

Add-ons: Tortilla chips, cheddar cheese, sour cream, avocado slices

Heat a soup pot to medium, add the oil and saute the onions and garlic. Toss in the bell peppers and jalapeno and cook a few minutes until the onions are translucent and the peppers are soft.

Mix in the spice blend. Then add the no-chicken broth, tomatoes, beans and corn. Simmer for 15 minutes. Then turn off the heat and serve.

There’s no way it could be that easy, right? Well, it is that easy, and that’s why you should make it, and then crunch up the chips in your hands and lick off the salt. Or don’t – it’s your soup.