Showing posts with label tortilla. Show all posts
Showing posts with label tortilla. Show all posts
Sunday, March 22, 2015
Vegetarian Tortilla Soup Slow Cooker Recipe
Soup! for vegetarians! I get an email (or six) daily telling me that I need to make more vegetarian dishes. I know. Im sorry. Im not trying to exclude you, I promise. I just sometimes forget that dinner isnt synonymous with meat.
I really like this soup. I like that the dried beans add protein and fiber, and I like the smoky flavor from the paprika and chipotle chile powder. Theres some heat here, but if you use the floating pepper trick instead of cutting, the heat doesnt burn but instead nicely warms.
also? totally vegan-friendly if you skip the cheese I sprinkled on top.
The Ingredients.
serves 8
1 cup dried pinto beans, soaked overnight
1 (15-ounce) can fire-roasted tomatoes
1 medium yellow onion, diced
3 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 teaspoon chipotle chile powder
1/2 teaspoon smoked paprika
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
4 cups vegetable broth
4 cups water
4 whole serrano chiles
baby spinach (to add later, optional)
baby spinach (to add later, optional)
The Directions.
Use a 6-quart slow cooker. Put the presoaked beans into your slow cooker. If you dont have time to soak the beans overnight, you can quick soak them by boiling rapidly on the stove for 10 minutes, and then letting the beans sit in the closed pot of hot water for 1 hour. Drain and then put into the cooker.
Add the entire can of tomatoes, the onion, and the garlic. Follow with all the spices and then pour in the broth and water. Wash and float the uncut peppers on top.
Cover and cook on low for 8 to 10 hours, or on high for 4 to 5. Remove the chiles before serving. If desired, drop in a few handfuls of baby spinach into the pot and stir. The spinach will wilt quickly! If youd like, garnish with shredded cheese or sour cream (or both!)
The Verdict.
My girls found this soup too spicy, but Adam and I both really liked it. Your sinuses will clear, but its not offensively hot. If youre worried, tone down by not adding all 4 chiles.
I ended up adding the end of a bag of Tostitos to the kid servings but the kids really werent that impressed. If youd like to stretch the leftovers, try stirring in some already cooked rice or pasta when reheating. It freezes quite well!
Sunday, March 8, 2015
Weight Loss Recipes Healthy Chicken Tortilla Soup
- Start to Finish: Less than 2 hours
Ingredients:
- 3 4-ounce boneless skinless chicken breasts
- Salt
- 1 teaspoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups chopped cherry or grape tomatoes
- 2 carrots, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, chopped
- 1 tablespoon chili powder
- 1 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 4 cups low-sodium chicken broth
- 2 cups frozen corn
- 1 can (15 ounces) black beans, rinsed and drained
- 3/4 cup fresh cilantro, divided
- 1 cup 2% shredded Mexican cheese blend, for garnish
- 4 whole-wheat tortillas, for garnish
- 1 lime, cut into wedges, for garnish
Directions:
1. Arrange chicken in a single layer in a large pot and cover with about 1 inch water. Sprinkle in a few pinches salt. Place on medium-high heat and bring to a boil. Cover and reduce heat to medium-low, simmering for 10 to 15 minutes until internal temperature in thickest part of chicken reaches 165 degrees. (Or cut into thickest part of chicken and if still pink, continue cooking for 10 minutes.) Transfer chicken to a large bowl or cutting board and shred with two forks.
2. Heat oil over medium heat in a large pot. Add onions and garlic, and cook until translucent, about 5 to 8 minutes.
3. Meanwhile add tomatoes, carrots, green pepper, and jalapeno to a blender or food processor and mix until blended but still chunky.
4. Once onions are done, add spices and 1 teaspoon salt to the pot and cook for 1 minute. Add shredded chicken, tomato mixture, chicken broth, corn, beans, and 1/2 cup cilantro. Add 1 cup water if soup is too thick for your taste. Simmer, partly covered, until thoroughly heated and corn is tender, about 30 minutes or up to 1 hour to allow flavors to develop. Add more salt if necessary.
5. When soup is ready, brown tortillas on a baking sheet under a broiler for 1 to 3 minutes. Let cool and break into strips. Garnish soup with tortilla strips, cheese, remaining cilantro, and 1 squeeze fresh lime juice.
Recipe provided by Back to the Cutting Board
By Ellen Thompson
Source: http://www.shape.com/healthy-eating/meal-ideas/10-satisfying-soups-weight-loss/healthy-chicken-tortilla-soup
Subscribe to:
Posts (Atom)