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Category: Soups and Stews
Prep Time: Cook Time: Total Time:
This is a quick and delicious soup with a prep time of under 1 hr, unless you're a slow and anxious chopper. It's a hardy vegetarian soup where the avocado and cheese make a respectable stand-in for diced chicken, and lime gives it a tang reminiscent of Baja. Has the potential of being low-cal if you sub low-fat cheese, skip the sour cream, and limit the avocado (although 80% of its caloric content is monounsaturated oil, i.e., brain food, & is also a nutritious protein source and rich in copper). In guess increasing the avocado could actually make you smarter.
The Formula:
6-8 cups vegetable broth (either made from scratch or boxed/canned --I like Imagine brand)
1 1/2 cups canned or fresh diced tomatoes (peeled and seeded)
1 medium avocado, diced
1 cup Monterey Jack cheese, cut into 1/2" x 1/2" cubes
1 cup diced fresh tomatoes
4-5 corn tortillas, cut into strips approximately 1/2" thick by 4" long
1-2 limes cut into decently sized wedges
chopped cilantro for garnish
salt & pepper to taste
optional: sour cream, chopped jalapeno peppers
The Process:
In a large stock pot combine broth with 1 1/2 cups canned or fresh diced tomatoes; simmer on low heat for about 45 min., until the broth and tomatoes are luxuriously united; season with salt & pepper as you see fit.
Meanwhile, pre-heat oven to 350. Spread tortilla strips out on a baking tray in a single layer. Bake until brown and crispy, about 15 min.
To Serve:
In each bowl, place 1-2 spoonfuls each of avocado, fresh tomato, and cheese. Cover with steamy hot broth, then garnish with a squeeze of lime, tortilla strips, cilantro and small spoon of sour cream (in that order if you're controlling like I am). Serve with whole wheat bread and/or winter salad.
Satisfies 4-6.
Enjoy!
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Quick Tortilla Soup
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Category: Soups and Stews
Prep Time: Cook Time: Total Time:
This is a quick and delicious soup with a prep time of under 1 hr, unless you're a slow and anxious chopper. It's a hardy vegetarian soup where the avocado and cheese make a respectable stand-in for diced chicken, and lime gives it a tang reminiscent of Baja. Has the potential of being low-cal if you sub low-fat cheese, skip the sour cream, and limit the avocado (although 80% of its caloric content is monounsaturated oil, i.e., brain food, & is also a nutritious protein source and rich in copper). In guess increasing the avocado could actually make you smarter.
The Formula:
6-8 cups vegetable broth (either made from scratch or boxed/canned --I like Imagine brand)
1 1/2 cups canned or fresh diced tomatoes (peeled and seeded)
1 medium avocado, diced
1 cup Monterey Jack cheese, cut into 1/2" x 1/2" cubes
1 cup diced fresh tomatoes
4-5 corn tortillas, cut into strips approximately 1/2" thick by 4" long
1-2 limes cut into decently sized wedges
chopped cilantro for garnish
salt & pepper to taste
optional: sour cream, chopped jalapeno peppers
The Process:
In a large stock pot combine broth with 1 1/2 cups canned or fresh diced tomatoes; simmer on low heat for about 45 min., until the broth and tomatoes are luxuriously united; season with salt & pepper as you see fit.
Meanwhile, pre-heat oven to 350. Spread tortilla strips out on a baking tray in a single layer. Bake until brown and crispy, about 15 min.
To Serve:
In each bowl, place 1-2 spoonfuls each of avocado, fresh tomato, and cheese. Cover with steamy hot broth, then garnish with a squeeze of lime, tortilla strips, cilantro and small spoon of sour cream (in that order if you're controlling like I am). Serve with whole wheat bread and/or winter salad.
Satisfies 4-6.
Enjoy!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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