Updates and Tortilla Soup

Feb 22, 2015

And just like that another month has gone by and I never got a chance to post.. This winter has been hard on me. I feel like we've either been crazy busy or else stuck inside the house because it's too cold or someone is sick. Most days I've been so tired it's been hard to get anything done, but it's getting better. My Maely baby has been sleeping so well lately and even Maddox has started sleeping well for a change, Dan and I are able to have some down time together which is nice. We actually spent last weekend away from the kids with other adults!!! Shocking! I know right!

This week however we've had a gloomy cold snap. Actually, the entire winter has been gloomy and I am pretty sure that is what has been leaving everyone in our house in the dumps. We need some extra vitamin D, preferably in the form of sunshine! It's hard to get motivated when everyone is so miserable, but I finally went for a run and made some yummy soup I have to share the recipe for! I bought the "Oh She Glows" cookbook a long time ago (like last summer) and I've been itching to try a recipe. I came across this Tortilla soup recipe and since all of my in-laws happen to be in Mexico during the coldest days of the year I decided I would make it! I lived on tortilla soup when we went last Christmas to Mexico. Its so yummy.

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Tortilla Soup
by Renee Pihowich

Ingredients
  • 1 tbsp olive oil
  • 1.5 cups chopped onion
  • 2 garlic cloves, minced
  • 2 bell peppers, chopped
  • 1 zucchini, chopped
  • 1 ear fresh corn
  • 1/2 cup green onion, chopped
  • 3 tbsp ground cumin
  • One 28-oz can crushed tomatoes
  • 1 can chopped green chili peppers, drained (optional)
  • 3 cups vegetable broth
  • 2 tbsp chia seeds (optional)
  • 1.5-2 cups cooked black beans (or beans of choice)
  • salt & pepper & crushed red chili pepper, to taste
  • Fresh lime juice, to garnish on top
  • Non-Dairy Cheese (I use Daiya cheese), for sprinkling
  • Chopped avocado, for garnish
  • Tortilla sticks (flour tortillas, olive oil, garlic powder, chili powder, to taste)
Instructions
In a large pot over medium to low heat, add the olive oil, onion, and garlic. Sauté for about 5 minutes. Preheat oven on medium broil setting.
Meanwhile, chop the peppers, zucchini, green onion, and remove corn from cob (I take a chef’s knife and slice down the 4 sides). Add the veggies into the pot and sauté for another 5-10 minutes.
Add in the crushed tomatoes, cumin, broth, and chia seeds. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes. Stir in drained and rinsed beans just before serving.
Meanwhile, make your tortilla strips. Slice flour tortillas into 2 inch strips (see below). Place in a small bowl and drizzle with olive oil to coat. Sprinkle on garlic powder and chili powder (to taste) and mix well with hands. Place on a lined baking sheet and broil for up to 3 minutes on medium. Watch very carefully. When golden, remove from oven.
After the soup simmers, ladle into bowls, and top with chopped avocado, fresh lime juice, cheese, green onion, and tortilla strips. Serve immediately. Keeps in fridge for up to 5 days or can be frozen for 1 month.
Read more: http://ohsheglows.com/2011/08/30/vegan-tortilla-soup/#ixzz3SVteuHNl
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I was surprised to see Maddox actually eating it. It has a bit of spice to it, and a ton of vegetables, which I know Maddox will eat. And it's topped with cheese... and chips!

 

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