17. tortilla soup.

Tonight I tried another recipe from the Vegan Slowcooker book. I made a crock pot full of tortilla soup. It was really tasty. So tasty that milo ate three bowls of it. I definitely added my own touches to this and I think it contributed to the recipe nicely. Other than a little bowl of soup for me to have for lunch the next day, Milo and dj finished this whole crock pot off in one evening!

1 T olive oil
2 cloves garlic, minced
1 28 oz can crushed tomatoes
3 T tomato paste
2 cups vegetable broth
2 cups water
juice of 1/2 lime
1 tspn cumin
1/2 tspn chili powder
1 tspn agave or maple syrup
1/4 cup tequila (optional)
1 can black beans
1 cup frozen corn
1 to 2 cups uptons chorizo
salt and pepper to taste
avocado, chopped and tossed with lime juice for serving
Tortilla chips, crushed, for serving

The night before: heat oil and saute onion and garlic until translucent 3-5 minutes. Store in airtight container in fridge until ready to use.  Saute your chorizo and store in a seperate container.
In the morning: combine sauteed onion, tomatoes, tomato paste, water, lime juice, tequila, agave, and seasonings in slow cooker. Cook on low 6-8 hours.
Puree the soup with immersion blender. Add seitan, black beans and corn. Turn slow cooker to high and cook until warmed thoroughly. Top with avocado, tortilla chips and fresh cilantro.

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One response to “17. tortilla soup.

  1. Pingback: 24. tortilla soup. « make great

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