Nothing is more comforting that warmth in a bowl with a hint of spice. My favorite recipe used to be chicken tortilla soup. Since we opted to eat more of a plant-based diet, chicken doesn’t suit our taste buds or lifestyle but that doesn’t mean I can’t whip up a batch of some amazing comfort food.
My kids like this recipe, mainly because they can take their strips and dip it into the soup. They finger out the black beans and suck on the limes. They aren’t fans of tomatoes unless it comes to them in a form of heaping spaghetti, but my rule of thumb is to introduce them to foods and flavors until their taste buds develop a “taste” for it.
I learned about training their taste buds after readingSugar, Salt, and Fat: How the Food Giants Hooked Us by Michael Moss.
It was eye-opening to read about chemistry labs set up for the sole purpose of creating combinations of flavors with salt, sugar and fat to reach your “bliss point” and get you addicted to processed foods: cheez its and coke are just some of the things to think about.
- 2 avocados
- 2 (15 ounces) cans crushed or diced tomatoes (I use rotel--mild flavor)
- 1 (15 ounce) can enchilada sauce
- 1 medium yellow onion, chopped
- 1 (15 ounce) can black beans (optional)
- 1 (4 ounce) can chopped green chile peppers (optional)
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn or fresh corn off the cob.
- 1 cup chopped cilantro (reduce to 1/2 cup if you aren't a fan of the flavor).
- 2 limes cut into wedges, and 3 to 4 tablespoons of lime
- 32 ounces veggie broth or stock
- To Serve Right Away
- Add the chopped onions to the pan, cook 2 minutes, stirring frequently.
- Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more. Add the broth, enchilada sauce, lime juice, tomatoes, beans, corn, cliantro, and salt.
- Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes.
- 7 corn tortillas
- Preheat oven to 400F.
- Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
- Bake until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup and add avocados with lime wedges.
- Combine all ingredients into a Ziploc bag (EXCEPT VEGGIE BROTH and Avocados). Freeze.
- Thaw enough to get out of the bag and put into a slow cooker add 2 cups water and the broth. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours.