Nacho Mama's Tortilla Soup

Nacho Mama's Tortilla Soup with kidney beans added

I've always liked tortilla soup. It's so easy to make, full of flavor and one of those things that makes a very attractive bowlful.

I'm not going to give you a recipe that simply calls for tossing everything into a pot and simmering for 20 minutes, though. I feel that any good dish is built from the bottom up, flavor-by-flavor, and this one especially benefits from that philosophy.

While divine in its own right, I think the addition of kidney beans makes it hearty enough for a meal.

Here is the basic recipe, but pay close attention to the method - it's not what you think.

Chicken Tortilla Soup
Printable Recipe

1 small onion - diced
1 small green pepper - diced
2 cloves garlic - minced
8 cups chicken stock
2 cups peeled, seeded and chopped tomatoes
2 cups cooked and chopped chicken breast
1 sprig of epazote - chopped OR 1/4 cup chopped cilantro leaves
1 lime - zested, halved and juiced
1/2 teaspoon cumin seed
1/2 teaspoon dried oregano - rubbed
1 small dried chile such as arbol

For garnish:

8 corn tortillas - cut into strips
1 small avocado - peeled and diced
1 lime - sliced thinly
1/4 cup whole cilantro leaves
1/2 cup shredded Monterey Jack cheese

Cook strips of tortilla in a small amount of oil over medium-high heat until toasted. Set aside on paper toweling to drain.

Toast cumin lightly in a non-stick pan. Cool and powder with a spice grinder. Toasting and grinding the seed makes the flavor deeper. Add the oregano to this and set aside.

Heat a couple tablespoons of neutral oil, like canola, in a large stock pot over medium heat. Add onion and green pepper and cook until onion is translucent. Add minced garlic and stir for a moment. Add stock and tomatoes and simmer until vegetables are tender - about 20 minutes.

Add chicken, oregano and cumin, lime juice, zest and lime halves, cilantro and chile. Simmer for another 20 minutes until flavors blend. Remove chile and lime halves.

Serve in bowls, topped with tortilla strips, lime slices, avocado, cilantro leaves and shredded cheese.

Veggie Wednesday

I made these last night and they were awesome-my kids asked for seconds and I almost wished I had company to share them with! Since I knew we were going meatless I chose zucchini to replace the meat. My tortillas were a bit dry so if you choose to make your own remember to use enough water and to do it slowly since wheat flour expands slower than white and may feel "done" before it is.

The beans were made with no fat at all and were equally terrific! I'd have this again tonight in a second if I had all the ingredients on hand. I had a plate set for a picture and by the time I found the camera, the food was half-eaten.

Enjoy!

Veggie Fajitas
Printable Recipe

3 med zucchini-cut into strips
1 med onion-sliced
1 med green pepper-cut into strips
1 med red pepper-cut into strips
1 med yellow pepper-cut into strips
1 packet taco seasoning
2 T vegetable oil

Combine all ingredients in a large bowl.
Toss lightly to thoroughly coat. Cover
and refrigerate for 30 minutes. Heat a large skillet over medium-high heat.
Add veggies and cook until crisp-tender, working in batches if necessary,
about 8 minutes.
Serve with warm whole wheat tortillas, sour cream, salsa, guacamole and black olives.


Whole Wheat Flour Tortillas
Printable Recipe

2 c whole wheat flour
1 t baking powder
3/4 t salt
1/4 c shortening
1 to 1/2 c warm water

Combine dry ingredients well. Add shortening and blend. Add water slowly to make a soft biscuit type dough. Divide into 8 balls and roll to 6" circles. Cook in a non-stick pan with no oil until lightly browned on both sides.


Refried Beans
Printable Recipe

1/2 lb dried pinto beans
1 T salt
3 garlic cloves

Soak beans overnight in enough water to cover by 1".
Rinse beans well and put in large pot.
Add enough cold water to cover and heat to boiling.
Cover and simmer for 3 hours or until beans are soft,
adding more water when necessary during cooking.
Add salt and garlic. Cook at least 1 hour more, stirring occasionally.
Heat a large non-stick skillet and add beans.
Stir frequently, until beans are reheated. Mash with a fork or potato masher.
Brown beans until dry and a little crusty, stirring frequently.
Add salt, if needed, to taste.