I'm on a mission to upgrade and update my recipe binder.
This little gem had been printed weeks ago but I just tried it for the first time this week.
Oh man I should have done it sooner.
It was absolutely delicious.
Like... "I cant wait for leftovers tomorrow morning" good.
It had the right amount of spicy for this girl yet the right amount of mild for my hubby.
Plus! I managed to keep a zucchini undetected... a feat of its own in this household.
I served the soup with a simple quesadilla on the side and a few crumbled tortilla chips as a garnish.
Deceivingly, the recipe does not use a single tortilla.
As an personal note, once finished I put everything through the food processor to make sure the veggies were consumed by all.
Here is the recipe but please visit Lisa's blog for more details and more recipes.
I also included the recipe for plain old quesadillas...
just in case you recently moved to Planet Earth from Outer Space and don't know how to make one.
Tortilla Soup from 100 Days of Real Food
- 2 tablespoons olive oil
- 1 onion
- 2 bell peppers (any color)
- 1 – 2 hot peppers (optional)
- 1 zucchini
- 1 teaspoon cumin
- 1 teaspoon poultry seasoning
- ¼ teaspoon chili powder
- Salt and pepper, to taste
- 1 cup frozen corn kernels (or fresh if it is in-season)
- 3 cloves garlic
- 1 28-oz can organic stewed tomatoes
- 1 8-oz can organic tomato sauce
- 2 – 3 cups chicken stock, depending on how “soupy” you like it
- Optional (but recommended) garnishes: avocado, grated cheese, sour cream, cilantro
- Chop the onion, peppers, and zucchini into ½” pieces. Dice the garlic.
- Heat the oil over medium heat in a large soup pot. Toss in the onions.
- After a couple of minutes add the peppers and zucchini. Flavor with the spices and stir the veggies until they start to soften.
- Add the frozen corn (no need to defrost) and garlic since these don’t take as long to cook.
- After the corn heats up add the stewed tomatoes, tomato sauce, and chicken stock.
- Bring to a boil then turn down to low. Simmer for a few minutes or until you are ready to eat.
- Ladle into bowls, top with garnishes, and enjoy!
Yield: 8 – 10 servings
- 1 burrito sized tortilla (we use whole wheat)
- 1/4 - 1/2 cup of grated cheese, any kind.
- Place the tortilla flat on a frying pan.
- Sprinkle the cheese on the entire tortilla.
- When cheese is slightly melted, fold the tortilla in half.
- Cook until lightly browned on each side.
You can add anything make these a little more interesting... salsa, onions, shredded chicken. Yumm-o!
Can you tell this guy loved it all?
.:: i'm linking up to life made lovely today ::.