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.

One response to “17. tortilla soup.

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

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