tortilla soup
I love making this warming Tortilla Soup in the fall when winter squash is abundant. You can choose from a wide variety, such as Red Kuri, Butternut, Hubbard, or whatever is available in your area. You can use sweet potato instead if you prefer.
One way to boost the nutrition in any dish is to add some fresh greens. They are really interchangeable, so if you prefer kale over collards use what you like or what you have. You can use corn or flour tortillas, though to keep it no gluten, be sure to use corn. It’s a great way to use up those corn tortillas that are getting stale or soggy
Ingredients
1 Tablespoon extra virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 jalapeno, finely chopped
2 medium carrots, peeled and diced
1 small butternut squash, peeled, seeded, and diced
1 medium zucchini, quartered lengthwise and thinly sliced
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chile powder
1/8 teaspoon cayenne pepper, more or less as desired
4 cups vegetable stock, homemade preferred (no or low sodium)
1 cup tomato puree (or diced)
1 1/2 cup cooked black beans (or 1 can drained and rinsed)
4 small collard leaves, stems removed, leaves chopped
1/4 cup cilantro leaves and tender stems, chopped
2-3 corn tortillas, halved and cut in strips
Heat oil in soup pot over medium heat. Add onion, garlic, and jalapeno cooking about 5 minutes. Stir in carrots and winter squash and cook another 5 minutes. Add zucchini, cooking about 1-2 minutes. Stir in seasoning and cook another minute
Add broth and tomato. Bring to a boil, reduce heat and cook about 10 minutes or until carrots and squash are tender. Add beans, collards, cilantro, and tortillas and cook until heated through, about 2-3 minutes. Taste for seasonings, adding more salt if necessary.
Serves 4-6.