Monday, October 10, 2011

Tortilla Soup- Vegan, or Not

We love Tortilla Soup. It's so yummy and hearty, and tasty and healthy and easy and cheap. All the things a soup should be. This surprisingly flavorful soup can be prepared with no animal products, and you will never miss them. If you are of the omnivorous persuasion, any leftover meat-steak, chicken, pork, turkey, ground whatever-can be thrown in for a little extra flavor and protein boost.

1 medium onion, diced
1 large or 2 small poblanos, diced or one can green chilies
4 cloves garlic, minced
oil for sauteeing
dash of salt
2 tsp cumin
dash cayenne
one can of diced tomatoes, undrained or 2 cups vegetable juice
2-4 cups chicken broth, veggie stock, or water
1/4 cup masa harina or strips of 4 uncooked corn tortillas
1 cup cooked (or sprouted) beans or meat or both
handful of tortilla chips

To serve:
diced fresh tomato
shredded lettuce
diced onion (I especially like red onions)
chopped fresh cilantro
diced avocado
sour cream
shredded cheese

Heat soup pot and oil. Gently sautee onions, chilies, and garlic, sprinkled with salt to draw out moisture.

When onions are translucent, add cumin and cayenne to taste.  Cook and stir one minute to release the flavors.

Add juice or tomatoes, and broth, stock or water. If using dry masa, mix with a few tbs cold water, then add to pot. If using fresh masa or tortilla strips, add directly to pot. Add beans and/or meat. Bring to boil, then reduce heat to simmer for 15 minutes or more. Soup will thicken as masa cooks. If it gets too thick, add more water. Tortillas will soften and break apart. This is good. You want this.

To serve, spoon into bowls. Garnish with desired toppings, and a few tortillas chips for crunch.

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