Mexican Soup with Crushed Tortilla
My version from last week had chicken, but it’s perfectly delcious without. It freezes well, so worth making a bigger batch. I do use canned tomatoes (see the Plan & execute tab) and unless you have cooked beans lying around, use tinned beans. I do find that organic tinned beans contain fewer additives. I often have cooked chickpeas in my freezer (I cook my own for hummus, another recipe to post soon!) so those would work too.
You can use homemade chicken stock, it’s definitely better nutritionally (see link to homemade stock in notes below), but this is one soup where the flavours are quite strong, so stock concentrate or Marigold powder works absolutely fine.
I am certain that the orignal Mexican recipe would have used fried strips of tortillas rather than tortilla chips. However in the interest of time, and to add some crunch, a few tortilla chips (and “few” being the operative word!) to act like croutons, is all you need.
This is a chunky soup, so although you can use a food processor to chop the veggies, it’s quite easy to chop by hand.
Servings |
Prep Time |
4generously |
10min |
Servings |
Prep Time |
4generously |
10min |
|
|