Sunday, May 3, 2015

Fat-free Tortilla Soup

UPDATED on 8/17/15
I love this Tortilla Soup recipe from "My Beef with Meat". I just make it in the crock pot, and it comes out awesome!!! I steamfry the onions, garlic and bell pepper for a few minutes first, and then I dump the rest into the crock pot and cook overnight or all day on low.

Fat-free Tortilla Soup
4 cups veggie broth
1 onion, diced
½ cup red bell pepper
1 medium zucchini, chopped (optional)
3 cloves of garlic
1 15-ounce can organic chopped tomatoes (or use fire-roasted chopped tomatoes)
1 28-ounce can organic crushed tomatoes
1 15-ounce can of organic black beans, rinsed and drained
1 15-ounce can of organic pinto beans, rinsed and drained
1 can of hominy, rinsed and drained (optional)
1 cup frozen corn kernels, thawed
1 small can of Hatch green chiles, chopped
2 T. cumin
Salt to taste
¼ t. Mrs. Dash’s Southwest Chipotle Seasoning
6-8 Corn Tortillas
½ cup avocado, diced

Steamfry onion, garlic, and bell pepper in soup pot until tender (adding a little veggie broth if needed).
Add rest of veggie broth and tomatoes. Bring to a boil. Reduce to medium heat and add beans, zucchini (if using), hominy (if using), corn, chiles, and cumin. Add salt to taste. Mash or briefly blend some of soup (with beans) to thicken.
Preheat oven to 400 degrees.
Cut tortillas into ¼ to ½-inch side strips and place on backing sheet.
Bake 3-5 minutes until crispy. Remove from oven and set aside.
Serve hot with diced avocado and chips!

Pressure Cooker Instructions:
In your electric pressure cooker, steamfry onions  with a bit of broth or water for about 5 minutes on the BROWN or SAUTÉ setting.
Add the rest of the ingredients into the pot.
Set the pressure manually to 4 minutes with QUICK RELEASE.
Serve with avocado and baked corn tortilla strips (see above).

HINT: I rip up 4 corn tortillas and add to the pot while cooking. This thickens up the soup, and it gives it a fabulous flavor!

Adapted from “My Beef with Meat”

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