I know there are million recipes out there for Tortilla Soup, but this is my version. The idea came to me today when I wanted to make vegan quesadillas, but wanted something else to go with them. It turned out to be a great match and The Husband said that he felt like he was eating at an authentic Mexican restaurant! Ahhhhhh.
So here goes -- no recipes followed this time; it's my own creation:
1 tablespoon olive oil
3 garlic cloves
1/4 cup chopped onions
1/2 can diced tomatoes (I used Trader Joe's organic, no salted)
1/2 can vegetarian refried beans
1 cup black beans
1/2 jalepeno pepper, finely chopped
1/2 serrano pepper, finely chopped (I used the Tupperware chop n prep)
2 cups "chicken" broth (I used McKay's Chicken Seasoning)
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
Salt to taste
Saute the garlic and onions in the olive oil.
After about 5 minutes, add the peppers. Stir well and cook for another 2 minutes.
Add tomatoes and simmer mixture for 5 minutes.
Add the two kinds of beans, "chicken" broth, and spices. Mix well. Bring to a low boil, stirring frequently. Reduce heat and simmer for 30 minutes while you make the quesadillas!
To make the tortilla strips for the soup, cut a tortilla into 1/4 inch strips. Spread strips on a baking sheet and put in the oven at 375 for 6 minutes or until they look brown and crispy.
So I already explained the reaction of W, and I think I'd have to agree. Seriously, who needs to go out to eat when we can make this amazing restaurant-style food at home?!
The quesadilla's are self-explanatory, but here is my version -- with tomatoes, avocado's and the chili peppers inside with Daiya vegan cheese. Also, I used Trader Joe's whole wheat tortillas.
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