Happy Monday! Today I’m linking up with Confessions of a Mother Runner and Tina Muir for Meatless Monday. Please visit their websites and check out the recipes from the linkup. I’ve discovered some really interesting ideas and great recipes through this linkup!
Today I’m posting the recipe for Tortilla Soup, which tastes as good as you’d imagine. If you like Mexican food, you’ll love this soup. Plus, it’s super easy to make. I’ve been eating leftovers for lunch, and it’s satisfying as a light lunch. The recipe is from Appetite for Reduction by Isa Chandra Moskowitz–a cooking and baking goddess in the vegan world. The cookbook, featuring light, filling, and delicious meals, is one of my favorites.
from Appetite for Reduction
Serves 6; 1 serving is 6 Weight Watchers PPV (that means it’s light!)
1 teaspoon olive oil
1 small onion, chopped or sliced thinly
2 jalapenos, seeded and sliced thinly
1 poblano pepper (or green bell pepper if you can’t find poblano), seeded and chopped into 1/2-inch pieces
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional, if you like it extra spicy)
1 teaspoon salt
24 ounces canned whole tomatoes
24 ounces vegetable broth
4 ounces tortilla chips (about two cups)
1 tablespoon ground cumin
1 15-ounce can pinto beans, drained and rinsed
1 cup frozen corn
1/2 cup chopped fresh cilantro, plus extra for garnish
juice from 1/2-1 lime
Preheat a 4-quart pot over medium-high heat. Saute the onions, jalapenos, and poblano pepper in the oil until the onions are translucent, about 5 minutes. Use a little nonstick cooking spray or broth if needed. Add the garlic, red pepper flakes, and salt, and saute for another minute.
Break up the tomatoes with your fingers and add them to the pot, including the juice. Fill the tomato can with the vegetable broth and add that to the pot. Mix in the cumin. Crush 2 ounces of the chips into crumbs (some bigger pieces are okay) and add to the pot. Cover and bring to a boil. Once boiling, lower the heat to a simmer, add the beans, corn, and cilantro, and let simmer for about 5 more minutes.
Add the lime juice and taste for salt and seasoning. Ladle the soup into bowls, crumble the remaining tortilla chips over the top, garnish with cilantro, and serve.
Notes: I used polano pepper, 1/2 teaspoon red pepper flakes, vegetable broth from bouillon cubes, and juice from a half a lime. I thought the spice level was just right. Veg broth from bouillon tends to be saltier, so I think juice from a whole lime would have been too much. If your veg broth isn’t salty, you may want to use the whole lime.
Can’t wait to check out other Meatless Monday recipes!