The combination of an early morning flight and cold rainy weather left me with a serious case of the sniffles. While some may reach for the Jewish penicillin (matzo ball soup), I prefer a spicier remedy – something that warms me from the inside out.
Tortilla soup was never a regular item growing up and, come to think of it, I have almost never ordered it at a restaurant. But after a bit of Googling I was drooling at the thought of a spicy bowl of veggies. There are tons of vegetable soup combinations that could have accomplished this, and I came very close to settling on ramen. Perhaps I’ll make that one soon, but last night I was lugging home a Thanksgiving suitcase and needed everyday ingredients I could locate at the small store by the subway.
I’ve decided the rain can hang out for a few more days. It’s just making this soup taste even better! The recipe below makes about 4-5 large servings. I added sliced radish, avocado and nonfat Greek yogurt as toppings, but things were just as delicious without.
Ingredients:
1 14.5 oz can of petite diced tomatoes
1 15 oz can of corn, drained
1 15 oz can of kidney beans, drained and rinsed
1 large jalapeno, de-seeded and chopped
3/4 cup of diced onion
1 cup of vegetable broth
1 large zucchini, washed and cubed
3 mini whole wheat tortillas
Water, oil, cumin
Optional: 1 chipotle in adobo sauce
Directions:
Preheat the oven to 450 degrees.
In a large pot over medium heat, add a drop or two of olive oil. After a few seconds, dump in the chopped onion and jalapeno. Saute for about 5-10 minutes or until the veggies begin to soften. Remove from heat.
In a saute pan over medium heat, add a few drops of oil and the cubed zucchini. Saute until the zucchini begins to turn translucent and brown on the edges, about 5-10 minutes.
Place the onion and jalapeno mixture back over medium heat and add in the diced tomatoes, 1 cup of vegetable broth, sauteed zucchini, beans, corn, 1/2 cup of water, and a few shakes of cumin.
If using a chipotle for added spice and smoky flavor, add in now.
Stir thoroughly and let simmer over medium to low heat for about 20-30 minutes. I used a chipotle and removed and discarded it after the simmer period.
Meanwhile, stack your tortillas and slice them into 1/2 inch wide strips. Place the strips on a baking sheet and use cooking spray or olive oil to lightly coat them. Place in the oven and bake at 450 for about 8 minutes. Remove, shake the tray or stir them to even the baking, and pop back in for another few minutes or until the strips are browned on the edges.
Serve soup with desired garnishes such as sliced radishes, avocado and plain yogurt or sour cream.
