About Me

This is the recipe that Ethan and I came up with (by highly modifying another recipe) for tortilla soup. It is really tasty and simple.

Ingredients

• 15 1/2 oz Can Diced Tomatoes
• 1 Small Onion, coarsely chopped
• 2 Cloves Garlic, chopped
• 2 Tbsp chopped fresh cilantro
• 1 tsp Sugar
• 1 - 2 Dried Peppers
• 4 Cups Broth*
• 1/2 Cup TVP*
• 2/3 Cup Corn
• 2/3 Cup Black Beans
• Shredded Monterey Jack or Cheddar Cheese
• Sour Cream
• Fried Tortilla Strips or Tortilla Chips
• Sliced Avocado

Preparation

Cut or break open the dried peppers and remove the stem and as many seeds as you can shake out. Place peppers into a small pot and cover with water. Bring to a boil and simmer until softened, 5 - 10 minutes. Remove peppers from water. Chop coarsely.

In a blender, combine the tomatoes, onion, garlic, cilantro, sugar and peppers. Blend until almost smooth. Put blended mixture into a large pot with broth, TVP, corn and beans. Cover and bring to a boil. Simmer for 20 minutes, stirring occasionally.

Serve hot over tortilla chips, with cheese, sour cream and avocado slices.

Notes

* As vegetarians, Ethan and I use vegetable or mushroom broth, but traditionally this meal is made with chicken broth. Also, we use Textured Vegetable Protein in place of traditional shredded, cooked chicken. TVP can be purchased in almost any super market, and is easy to hydrate (I usually use the water from the peppers).