I wasn't sure what I wanted to make for dinner last night. As I was browsing for recipes that I want to try later this week, I came upon some quick and easy soup recipes on Martha Stewart's website. A recipe for tortilla soup caught my eye, and after making a shopping list, I headed out to the local natural/organic foods store to pick up a few necessary items. Back at home, this soup came together easy as a breeze. Dinner ready in less than 30 minutes? That's my kind of meal.
Tortilla Soup (printer-friendly version)
makes 6-8 servings
1 tablespoon olive oil
1 medium white onion, chopped fine
4 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cans (15 ounces each) black beans, rinsed and drained
2 cups reduced-sodium organic vegetable broth
1 package (10 ounces) frozen organic corn kernels
coarse salt and ground pepper
1 tablespoon fresh lemon juice
1 to 1 1/2 cups crushed tortilla chips
Optional garnishes: chopped avocado, fresh cilantro, Greek yogurt, shredded cheddar cheese
1. Heat the olive oil in large stock pot over medium heat.
2. Add the finely chopped onions, and saute until softened and translucent, about 5-8 minutes.
3. Stir in the minced garlic, chili powder, ground cumin, and ground ancho chile pepper. Cook until fragrant, about 45 seconds to one minute.
4. Stir in the diced tomatoes, black beans, veggie broth, and corn kernels. Bring the soup to a boil. Then reduce the heat and simmer for 5-10 minutes.
5. Season to taste with salt and pepper.
6. Pour a serving of soup into a bowl. Stir in 1/4 cup crumbled tortilla chips. Garnish with shredded cheddar cheese, chopped avocado, fresh cilantro, and/or a dollop of Greek yogurt.
7. Store any leftovers in the fridge or freezer.
(adapted from this Martha Stewart recipe)
makes 6-8 servings
1 tablespoon olive oil
1 medium white onion, chopped fine
4 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon ground ancho chile pepper
2 cans (14 1/2 ounces each) organic diced tomatoes and juice2 cans (15 ounces each) black beans, rinsed and drained
2 cups reduced-sodium organic vegetable broth
1 package (10 ounces) frozen organic corn kernels
coarse salt and ground pepper
1 tablespoon fresh lemon juice
1 to 1 1/2 cups crushed tortilla chips
Optional garnishes: chopped avocado, fresh cilantro, Greek yogurt, shredded cheddar cheese
1. Heat the olive oil in large stock pot over medium heat.
2. Add the finely chopped onions, and saute until softened and translucent, about 5-8 minutes.
3. Stir in the minced garlic, chili powder, ground cumin, and ground ancho chile pepper. Cook until fragrant, about 45 seconds to one minute.
4. Stir in the diced tomatoes, black beans, veggie broth, and corn kernels. Bring the soup to a boil. Then reduce the heat and simmer for 5-10 minutes.
5. Season to taste with salt and pepper.
6. Pour a serving of soup into a bowl. Stir in 1/4 cup crumbled tortilla chips. Garnish with shredded cheddar cheese, chopped avocado, fresh cilantro, and/or a dollop of Greek yogurt.
7. Store any leftovers in the fridge or freezer.
(adapted from this Martha Stewart recipe)
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