I have a thing for soups. They're filling, and delicious, and (sometimes) low calorie.
I was craving chicken tortilla soup, but we didn't have any chicken at home and I wasn't about to go to the store for some. So I came up with this veggie-filled tortilla soup recipe. Of course, you can always add shredded chicken, pumping up the protein and adding even more flavor.
I also used chicken broth instead of vegetable broth (sorry vegetarians!) because I am not a fan of vegetable broth. It tastes too much like celery, which I hate. This recipe, however, calls for vegetable broth so that it stays true to the recipe name.
I also crisped up some tortilla strips in the oven and added them to the soup, not just for garnish, but also to give the soup some depth and more substance. Topped with cheesy, gooey goodness, and some avocado slices...ugh...there are few things better than a good bowl of soup. I think only a person with a savory-tooth would say that.
Brett said it's the best soup I've ever made. I guess you can be the judge!
Ingredients: Serves 4
1 box organic vegetable broth or chicken broth
1 tablespoon cumin
2 cloves garlic, minced
1 tablespoon coconut oil or olive oil
1 1/2 cups chopped zucchini
1/2 cup chopped yellow onion
1 cup chopped white mushrooms
1 cup cherry tomatoes, cut in half
1/2 cup canned corn
1 15oz can black beans
1/2 teaspoon cayenne
juice of two limes
1/4 cup gf red enchilada sauce
6 gf corn tortillas
salt and pepper taste
Preheat oven to 375 degrees. Cut tortillas into 1/2 inch strips, as long as you like, and spray them with cooking spray. Arrange on a baking sheet and bake them about 15 minutes or until golden. Remove from baking sheet and sprinkle with salt; set aside.
In a pot add oil, chopped zucchini, onion, mushrooms and sauté on medium low heat for about four minutes, stirring occasionally. Sprinkle veggies with a pinch of salt and pepper. Add cherry tomatoes and continue to sauté until tomatoes start to wilt and let out their juices. Add minced garlic and cook about 30 more seconds. Carefully pour broth into pot and add cayenne, cumin, lime juice, black beans, enchilada sauce and corn. Allow to simmer for about 5-10 minutes. Ladle into bowls with tortilla strips and top with cheese, cilantro, and avocado.