Friday, April 6, 2012

Tortilla Soup for Friday Dinner

is like sunshine and summer in your soup bowl. Garnish ist with lime, avocado, and Tofutti sour cream for a vegan dish. It is also quick and easy. This recipe has been adapted from one I clipped from the Oregonian a few years back. It is quick, easy, and delicious.

You need
- 1 onion diced
- pinch of salt
- 2 garlic cloves diced
- 1 teaspoon - or more - of cumin
- 1 teaspoon - or less - of chili powder
- 1 T of tomato Paste
- 1 Quart Vegetable or Chicken Broth - I like Pacific Foods brand
- 4 T of cilantro chopped
- 1 can of black beans drained
- 1 cup of frozen corn
- 1 large - or small - can of diced tomatoes. I like fire roasted
- 2 avocados - diced
- 1 lime - if serving 4
- good tortilla chips

1. Heat a good splash of olive oil in a stock pot. When hot add onion, and a pinch of salt. Saute
until soft.
2. Add garlic, and after a minute or so add spices as well as tomato paste
3. When fragrant add stock, and two tablespoons of cilantro - bring to a simmer
4. After about 15 minutes add tomatoes, beans, and corn. Bring to a low simmer until ist is hot
5. Adjust salt - serve in soup bowl, garnish soup with tortilla chips, and cilantro

Serve with wedge of lime, diced avocado, and Tofutti sour cream. Oh, and I added cayenne pepper to my bowl...


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