The theme for today's #SundaySupper is a Mexican Fiesta in honor of the Mexican Independence Day {Día de Independencia} which is today, September 16th, 2012.
Okay, so let me tell you first - you may already have guessed this - but this theme takes me a little out of my cooking comfort zone. A German girl cooking Mexican food - the extent of my "ordinary and usual" meals somewhat resembling this oh so tasty cuisine are tacos. Well, and my tacos are really just very, very basic. Ron even told me, you cannot bring your tacos ;) I love Mexican food and we have it every so often at one of our favorite places in Portland. But to make it myself has intimidated me. And you know, I will also tell you about the one time we had Mexican food in German...Dear fellow Germans please do not take offense, but it was nothing like it. Imagine goulash in a burrito. Yes, Mexico is just too far away from Northern Europe :)
In any case, now back to today's Mexican Fiesta "Vegan Tortilla Soup" - Yes!!! I have made it before {in the winter} and adapted a recipe from the Oregonian. With this week's CSA box I receive a lot of tomatoes so why not put the flavor of fresh tomatoes to good use. Summer fresh, Vegan Tortilla Soup - so good, and {best of all} so quick.
Vegan Tortilla Soup
3 T of vegetable oil {I use canola}
6 small corn tortillas - diced into pieces
1 medium onion finely chopped
2 garlic cloves minced
1 T tomato paste
1 tsp ground cumin
3/4 tsp chili powder
4 C vegetable broth {I like Pacific Foods}
4 T chopped fresh cilantro
1-1-1/2 lbs. of fresh tomatoes, sliced {I did neither skin, nor seed - any flavorful tomato will work}1 can (15 oz) black beans drained
2/3 C of corn kernels {I used frozen}
1 T minced and seeded jalapeño {optional - or use more}
Salt and Pepper to taste
1. Heat oil in soup pot, and add tortilla strips. Fry until crisp and remove with a ladle from the pot
2. Add onions, and a pinch of salt. Sauté until fragrant, then add
3. garlic, tomato paste, and spices. Sauté for another minute or so until very fragrant. Be careful
not to burn it.
4. Add vegetable broth, and cilantro. Bring to a low boil, turn down heat and simmer for about
20 minutes.
5. Add tomatoes, beans, corn and jalapeño {if using}. Return to a slow simmer {keep the lid on the
pot} for another 20 min or so. Adjust salt, and pepper before serving!
To serve - put some crispy tortilla strips in the dish before you ladle the soup on top. Garnish dish with additional tortilla strips, and fresh cilantro. I like to serve it with fresh avocado, and lime.
Recipe adapted from The Oregonian who adapted in from Bon Appetit
Join us around the family table this week for our #SundaySupper Mexican Fiesta. We hope to inspire you with these mouthwatering recipes from our talented contributors. We will be sharing them all day long and would love for you to share your favorite Mexican and Mexican-inspired recipes during our #SundaySupper live chat at 7pm (Eastern).
Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)
- Chicken Tortilla Soup - The Girl in the Little Red Kitchen
- Mexican Paint Soup - Crispy Bits & Burnt Ends
- Jalapeño Popper Dip - Chocolate Moosey
- Vegan Tortilla Soup - Galactosemia in PDX
- Texas Caviar - Ruffles and Truffles
- Cheese-Stuffed Jalapeños w/ a Tequila Sunrise - Mama's Blissful Bites
- Mexican 7 Layer Dip & Chips - The Daily Dish Recipes
- Stoplight Salsa Reisipe - Family Foodie
- Tortilla Soup with Roasted Vegetables - Diabetic Foodie
- Mini Taco Salads - Big Bear's Wife
- Fiesta en tu Boca Enchiladas (Chicken & White Bean Enchiladas w/ Salsa Verde) - The Hand That Rocks the Ladle
- Gluten-Free Chicken Spinach Artichoke Enchiladas for #SundaySupper - Cooking Underwriter
- Mexican Fiesta for #SundaySupper: Chipotle Chicken & 3 Bean Quesadillas w/ Wasabi Guacamole and Mango Salsa - Chattering Kitchen
- Carnitas - My Catholic Kitchen
- Tamale Pie - Noshing with the Nolands
- Eggs Motuleños - The Meltaways
- Grilled Fish Tacos with Black Bean and Corn Salsa - Small Wallet Big Appetite
- Carne Asada - Magnolia Days
- Carnitas Avocado Pizza with Chipotle Avocado Mayonnaise Drizzle - Damn Delicious
- Frijoles Charros (Cowboy Beans) - La Cocina de Leslie
- Puerco Pibil - girlichef
- BLT Quesadillas with Avocado Mayo - Cindy's Recipes and Writings
- Chile Rellenos with Roasted Tomato Sauce - Bobbi's Kozy Kitchen
- Tamales with Green Chili Sauce - Dinners, Dishes, and Desserts
- Beef and Vegetable Enchiladas - Hezzi D's Books and Cooks
- Chicken Con Queso - Momma's Meals
- Baked Flautas - Home Cooking Memories
- Chunky Aztec Chocolate Granola - What Smells So Good?
- Street Tacos Al Pastor - Sustainable Dad
- Shrimp Tacos - Pippi's in the Kitchen Again
- Chile Relleno with Ranchero Sauce - The Little Ferraro Kitchen
- Zippy Chipotle Shrimp & Mango Tostadas - Sue's Nutrition Buzz
- Pork Tacos - Tora's Real Food
- Stuffed Sopapillas - Juanita's Cocina
- Chicken Fajitas - Cravings of a Lunatic
- Blue Crab Tacos - Pescetarian Journal
- Huevos Rancheros - Comfy Cuisine
- Chocolate Cinnamon Flan - Vintage Kitchen Notes
- Caramel Apple Enchiladas for a Mexican Fiesta #SundaySupper - In the Kitchen with KP
- Chilli Chocolate Truffles - Happy Baking Days
- Horchata Ice Cream & Churro Brownies - Kwistin's Favorites
- Strawberry Empanadas - In the Kitchen with Audrey and Maureen
- Plantain Fritters - From Fast Food to Fresh Food
- Fried Cinnamon Sugar Tortillas - The Watering Mouth
- Beer Margaritas - That Skinny Chick can bake
- Hatch Chile Margarita - Shockingly Delicious
- Skinny & Spicy Watermelon Margaritas - I Run for Wine
- Refreshing Kiwi Lime Margarita - Mama Mommy Mom
- Wine Pairings for a Mexican Fiesta #SundaySupper - ENOFYLZ
