- 1 onion minced
- 2 cloves of garlic minced
- 1 pepper chopped
- 1 15oz can of fire roasted tomatoes
- handful of cilantro stems and all
- 1 tbl taco seasoning
- 4 cups veggie stock
- 1 can of black beans rinsed
- 1 lime juiced
- about 15 unsalted tortilla chips crushed
- 1/2 cup of shredded cheese
i have to admit, i love going out for brunch…or dinner…or for that matter i just love eating out. i especially enjoy eating out when i crave inspiration.
i’m pretty good about picking apart a meal and figuring out what is in it from the ingredients i see or taste. i can usually come up with something very close or almost exact. it’s a gift, what can i say. this gift can also get me in trouble. i go home and i dwell on a meal for days…in some cases i get phone calls waiting for recipes (i have a friend still waiting for this polenta salad we had a couple weeks back together).
2 days ago…around 12:30
i was trapped at a friends house stuffing envelopes for an event i am working on. i am super excited about the event (not so much the stuffing the envelope part but that was my idea). around 12:30 my stomach started growling and i knew it was time to eat. someone mentioned a local place i am not to crazy about but my stomach at that point didn’t care what i ate. honestly, i just wanted to be fed.
the same day, around 1:00ish…
as we unpacked our lunch i spotted this soup…tortilla soup? really? it looked weird…not what i was used too. it was creamy and cheesy, yes, cheesy. i looked around, opened the container and casually mentioned i was tasting it.
one day later…around 4:00
- in a dutch oven or heavy bottomed soup pot saute onion, garlic and pepper in about a tbl of canola oil (you can use any type of oil, i prefer now a days to saute in canola). cook for about 5 minutes until onion and pepper soften.
- meanwhile in a blender or food processor add your can of tomatoes and cilantro, stems and all. blend till combined.
- to the pot of onions and peppers add tomato mixture and one tbl of taco seasoning (see here) mix and cook for another minute.
- add stock, can of black beans, crumbled tortilla chips and juice of one lime. bring to a boil and then simmer for 30 minutes.
- right before serving add a 1/2 cup of cheese (i used chedder, jack would of been awesome), mix, let it melt into soup and serve.
the tortilla chips will thicken up the broth, trust me, i know it might sound weird. serve with sour cream, extra cilantro, extra cheese, pico, grilled shrimp, fried tortillas (see below) or just tortilla chips.
frying a tortilla
frying tortillas are very simple. add some oil to a skillet, heat up and add sliced or whole tortilla. they brown very fast, about 30 seconds a side.