Tortilla soup
Tortilla soup
This recipe was developed after I made my jackfruit birria and was left with extra delicious broth. I love the idea of using leftovers to make two completely different meals. You can also make the soup from scratch. It is worth the effort.
Yields: 2 meal size servings
Ingredients
2 poblano peppers – rough chop with seeds
2 Roma tomatoes – 1 cup rough chop
½ large onion – 1 cup rough chop
4 cloves of garlic
8 cups of vegetable broth
3 bay leaves
½ teaspoon cumin seeds
½ teaspoon cinnamon
½ teaspoon salt
⅛ teaspoon pepper
1 tablespoon apple cider vinegar
Soup
¼ cup onion – small dice
1 clove garlic – minced
1 cup pinto beans[i]
½ cup zucchini – medium dice
½ cup bell peppers – medium dice
½ cup corn
¼ cup kale – chiffonade
⅛ teaspoon salt
1 teaspoon lime juice
Steps
In a medium pot, simmer all the broth ingredients for about 30 minutes. Keep the lid on the pot, to avoid too much evaporation. Remove the pot from the heat. Discard the bay leaves. Strain the broth, returning the liquid to the pot. This is the same broth used in the jackfruit birria recipe, so if you are using leftover broth from that recipe, skip the first two steps.
Make a salsa with the vegetables. Put them in a blender with some cilantro and lime juice to taste. You can eat it on the side or as a snack with tortilla chips.
Sauté the onions and garlic in a little water until they are translucent. Add the peppers, zucchini and salt. Cook until they start to soften. Add them to the broth with the beans and corn.
Cook for 5-10 minutes. Add the lime juice and kale. Taste – adjust the seasoning as needed.
Serve with baked corn tortillas. I cut the tortillas into strips and bake them at 375F until they are crispy.
[i] I like to use dry beans and legumes whenever possible. They are more affordable and I can control how they are cooked. It is important you soak them for 6-8 hours and rinse them before cooking. It makes them more digestible and the nutrients more bioavailable. If you use canned, make sure they drained are rinsed.
