The aroma of pure joy!
Let me take you once again to another food adventure via my Meatless Monday recipe. Be comforted in this crazy changing climate (day-in day-out) in spring, with a very sumptuous plant-based Tortilla Soup- ready to perk up your spirit with a natural high!
Today is going to be fantastic as I bring you my signature comfort food that is not just healthy, but super satisfying! It is loaded with valuable ingredients, filled with everything good.
Another good thing about making this recipe at home is that you can take control of your kitchen and food budget. And because it is not rocket science to put this meal together, it’s an excellent recipe for any given day.
Just a quick sample of the health benefits we can get from this recipe using corn tortilla…
Adding corn tortillas to your diet helps you reach your daily recommended intake servings of grains (6 ounces for women and 7 for men). Corn tortillas are a good source of:
1. Fiber – has a beneficial effect on our digestive tract.
2. Phosphorous – contributes to the healthy development of bone tissues.
3. Manganese- activates enzymes that support bone growth and aid wound healing
4. Copper – activates enzymes essential for nervous system function.
Now are you ready to get this show on the road?
Tortilla Soup
Ingredients:
4 6-inch corn tortillas, cut into 1/2-inch strips
1 red onion, diced
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
3/4 teaspoon chili powder
4 cups vegetable broth
2 cups frozen corn
4 medium tomatoes, chopped
1 15-ounce can black beans, drained & rinsed
1 zucchini, chopped
1 jalapeño chile, seeded and minced
4 tablespoons chopped fresh cilantro
Instructions:
1. Spread the tortilla strips on a baking sheet and sprinkle with lemon juice, salt, and chili powder.
2. Bake in a 350-degree oven for 15-20 minutes.
3. Sauté the onion and garlic in water with some vegetable until almost tender, about 5 minutes, stirring often and adding broth as needed to prevent burning.
4. Stir in tomato paste, cumin, and chili powder.
5. Add the 4 cups of vegetable broth. Bring to a boil. Reduce the heat and simmer.
6. Add the tomatoes, beans, zucchini, and jalapeño. Cover and simmer until the zucchini is tender, about 5 minutes.
7. Season with sea salt and pepper to taste. Garnish with cilantro and tortilla strips.
Question: What could be the prefect partner for this amazing Tortilla Soup recipe? Any requests for future recipes? I would love to hear from you, so post your feedback in the comments section below!
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A very mexican recipe!
But I disagree with tomato paste. We made the “caldillo” (tomato broth) with real “jitomate molido” red tomato milled with water or vegetable/chicken broth. We don’t add beans, perhaps some vegetables chopped, but not beans.
Nice day! :))
Hi teresa! That’s a good input. This recipe, and all recipes are really a matter of “making your own”- mixing, combining and experimenting with different ingredients depending on your taste! Cooking is an art, and I believe we are all artists in our own special way, especially in the kitchen. =)