Monday, November 7, 2011

Mr and Meatless' Tortilla Soup

I adore fall! Have I mentioned that before?

I love waking up to cold mornings that eventually heat to just above chilly at the peak of the afternoon. I love the colors: brilliant red leaves, the almost milky orange of pumpkins. And the smells: apple pies in the oven, the damp pavement after the first rain. I love busting out my scarves and sweaters and boots and my belovedly comfy Uggs (cliche, I know, but you can't argue with their comfort!).

I love all the delicious seaonal food: pumpkin spice lattes at Starbucks, making my own applesauce. Okay, pumpkin ANYTHING really.

Saturday I made some pumpkin scones.

 

They're not much to look at, but they sure were perfect with my earl grey tea.

And later that evening, after I'd caught up on five episodes of "Revenge" (seriously, anyone wanna talk about this show?!) while waiting for the husband to get home, I made one of our favorite fall dishes: tortilla soup.

This happens to be another "compromise" for Jim...so to speak. He LOOOOOVES this soup. In fact, we polished off the whole pot. Of course, he ate about twice as much as I did because he's bigger than me, but also because even though it's a "compromise" because it has no meat, he loves it. Further proof that meat is not necessary to have good flavor.

Mr and Meatless' Tortilla Soup

3 corn tortillas

1/2 large onion

a glug of olive oil (like 1 tbsp or something. I never really measure)

1 garlic clove, chopped

Salt, pepper, paprika (to taste...feel free to add any other spices you may desire)

1/2 cup white wine (you can use more vegetable broth if you'd rather. I like the flavor the wine adds, personally)

2 medium sized tomatoes, pretty finely chopped

4-5 cups vegetable broth

2 cups brown rice, cooked

1 cup (or a whole can if you heart them) black beans, drained and rinsed

1 cup (or more if you love it, like me!) frozen corn

2 handfuls of cilantro, chopped

1 avocado, sliced

sour cream

shredded jack cheese

 

Preheat oven to 400 degrees.

Combine your glug of olive oil, chopped onions and garlic in a large sauce pan on medium heat. When onions start to appear opaque, add the spices, one handful of cilantro, the wine (or vegetable broth) and chopped tomatoes. Let that bubble away until the liquid has been reduced by about half.

Next, add the vegetable broth (I use 4 cups to start and add the 5th at the end if my rice sucks up too much). Reduce the heat and let this simmer. It needs at least 10 mins, but if you can stand to wait longer, your flavor will be better.



Meanwhile, slice your tortillas into small strips and spread them evenly on a baking sheet. Spray (or brush) with olive oil and sprinkle with salt. Bake for about 8 mins or until they're crispy and starting to brown.

Next add the rice, black beans and corn. I usually give it another 2-3 minutes at this point to make sure your corn has defrosted and gotten warm in the broth.

Ladle into bowls and garnish with a handful of the tortilla strips, a sprinkle of jack cheese, a glop of sour cream, a few slices of avocado and a sprinkle of the remaining handful of cilantro.



Enjoy to the very last bite!



(I guess that's more like bites...)

2 comments:

  1. This looks delicious! I always loved tortilla soup but it's made with chicken stock :-( so this is a great alternative recipe.

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  2. I love tortilla soup too. But it always has chicken in it. Plus the chicken stock, of course, so I knew I needed to do something! It's taken me a few tries to perfect it, but I think I've got it how I like it. Let me know what you think if you decide to try it out!

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