I’m having a lot of fun coming up with creations that use the plethora of produce the gardens of Shepherdstown, WV have bestowed upon me.
I mean, just look at this festive cutie—we need to something special with her.
Well, I think that Mexican food is pretty darned special. So, tortilla soup it is! This is a fun post because it’s really a two-for-one recipe. You’re not only making a zesty, zingy soup, but you’re also making quick and easy baked tortilla chips. I’ve been making these chips on their own to munch with my pals during Fear the Walking Dead Sundays at my place… I recommend it. Yum.
Makes 6–8 servings
Large soup pot with lid
Another large pot for blanching
Three 6″ non-GMO corn tortillas (any size tortilla will work, just cut strips to size)
2 tbsp unrefined, virgin coconut oil (warmed to liquid)
Fine-ground sea salt
*If you want zesty, corn-free chips, try my Baked Brown Rice Tortilla Chips recipe
2 tsp unrefined, virgin coconut oil
1 small jalapeño pepper, seeded and minced*
1 yellow onion, diced
2–3 cloves garlic, minced
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 cup fresh lime juice
2 tsp fresh lime zest
1/4 cup fresh cilantro leaves, chopped
8–10 medium tomatoes, blanched, cored and chopped
3 cups veggie stock (make your own)
1 bay leaf
2–3 drops liquid smoke (optional)
1–2 tsp fine-ground sea salt (season to your liking, start with 1 tsp and add more to taste)
Fresh-ground black pepper to taste
*If you want more kick to your soup, add two!
1 avocado, sliced or diced
Cashew Sour Cream (try the recipe without red pepper for brighter white color)
Lime wedges for extra citrus punch when serving
Let’s get started.
1. The day before you’re preparing this recipe, soak and cook some chickpeas. You can always used canned, but fresh prepared offer the best flavor and nutrition. You can prep chickpeas up to a week in advance, just store in an airtight, glass container in the fridge until ready to use.
2. Day-of recipe preparation: preheat the oven to 350°F, then blanch tomatoes, chop, and set aside. Dice, mince and prep other ingredients.
3. Now, in a soup pot heated to medium-high, place 2 tsp coconut oil, jalapeño and onion. Sauté for 7 minutes, stirring occasionally, then add garlic, cumin, coriander, lime juice, and cilantro and sauté for 3 more minutes.
4. Add blanched tomatoes, cooked chickpeas…
…veggie stock, bay leaf, liquid smoke and bring to a boil.
Once boiling, reduce heat, add veggie stock, cover and simmer over low-medium heat for 15 minutes.
5. While soup simmers, stack tortillas and slice into strips.
Arrange on a parchment-lined baking sheet and paint strips with coconut oil and sprinkle with salt. You can also “paint” tortillas (using fingers) with oil before cutting if that’s easier for you.
Bake for 7–10 minutes until golden brown. Remove from oven, slide parchment off baking sheet and onto counter so chips don’t continue to bake.
6. Now, back to the soup. After 15 minutes the tomatoes should have broken down, if not, give them a little help with a wooden spoon. Season with salt and pepper to taste.
7. This is an optional step, but one I like because it adds more body to the soup. Spoon 2 cups (or about two ladles full) of soup into the blender (make sure you don’t include the bay leaf) and blend until smooth. Add back into the soup and stir for gorgeous thickness.
8. Serve your soup warm in a bowl topped with avocado, Cashew Sour Cream, tortilla strips, fresh cilantro and a squeeze of fresh lime.
I want to hear from YU. What do you think of this recipe? Tell us with a comment below.