It's cold and rainy here so I decided to make a warming and healthy soup for dinner.
TORTILLA SOUP
olive oil
l onion, chopped fine
2-3 cloves minced garlic
1-28 oz. can pureed tomatoes (I used 2 cans of whole tomatoes and peamed them)
1/4 c. diced green chilies
4 c. chicken broth (can use 6 c.- if need for taste)
1 tsp. dried oregano
2 1/2 Tbsp. chilie powder
1 Tbsp. cumin
salt & pepper
15 oz. can black beans, drained and rinsed
Saute onion & garlic until soft. Add tomatoes, green chilies, chicken stock, beans & seasonings. Simmer 30 min.
I made mine with black beans and topped it with a little bit of crema Mexicana (a milder type of sour cream you can find in Mexican grocery stores), cheese, lime, tostada, and fresh chopped tomato.
Here are some other things you can put on:
shredded chicken
cilantro
green onions
avocado
black olives
I couldn't resist making corn bread muffins to go with the soup. I am particularly fond of the Adler's cornmeal recipe (found on the back of the box :)
Preheat to 400 degrees.
In one bowl mix
1 cup all purpose flour
1 cup cornmeal
1/4 c sugar
1 tbs baking powder
1 tsp salt
In another bowl mix
1 lightly beaten egg
1 c milk
1/3 c oil
Add wet to dry ingredients just until blended. Bake for 20-25 minutes.
3 comments:
i <3 you. we need to be getting in each others' kitchens more often. when we going to do something wonderful with that red bean paste of yours?
and mmmm that lime in your soup looks beautiful and sooo yummy.
mmmmm, i love a good chicken tortilla soup :)
i just joined the DB this month too, just checking out everyone else's blogs, wanted to say hello :)
I tagged you! MUAHAHAHA
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