Tortilla Soup

Ok, so you might think you would see this delicious recipe closer to Fall or Winter, but, let’s face it, it hasn’t exactly felt like Summer around here (Malibu, that is).  After reading through my Rick Bayless Cookbook last night, I became obsessed with all of his soups.  This one has been in my recipe box for years and though, my newest version is RAW and made in my VitaMix, I thought this was equally as delicious and a bit more “all-purpose”.  I serve this with fresh cornbread & always top it with avocado, shredded cheese & corn chips.  Kids LOVE this soup and it’s a great way to get some fiber and protein in them.

• Nonstick coconut oil spray (yes, it exists!)
• 3/4 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 3/4 teaspoon chili powder
• 4 cups canned vegetable broth
• 4 tablespoons chopped fresh cilantro

Add-In’s

• 4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
• 1 1/2 cups chopped tomatoes
• 2/3 cup canned black beans, rinsed, drained
• 2/3 cup chopped zucchini
• 1 1/2 tablespoons minced seeded jalapeño chili (optional)

Spray large saucepan with coconut oil spray.

Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)

Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.

Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro & top with shredded cheese & avocado if you like!!

• 4 med sweet potatoes (or yams)
• 2 tbls olive oil
• 2 tsp zuma organic bombay blend
• 1 tsp ground ginger
• salt & pepper to taste

Pre-Heat oven to 400 degrees. Heat the baking sheet in oven until hot – about fifteen minutes. Slice potatoes into wedges or sticks. Place into a bowl and toss to coat with the above ingredients.

Place wedges on hot baking sheet. Cook until potatoes are crisp and golden on the bottom, about 15 minutes. Turn and bake for another 15 minutes.

Serve with…

Lime Yogurt Dipping Sauce

Mix the following ingredients together in a bowl and chill for 30 minutes…

• 1 cup plain yogurt
• 3 tbls chopped cilantro
• 2 tbls chopped walnuts
• juice from one lime
• zest from one lime
• ½ tsp zuma organic Bombay Blend or Cumin & Paprika
• salt & pepper to taste

Zuma Organic Bombay Blend

This versatile spice can be used in a variety of ways…here are just a few!

vegan~gluten free~kosher~hand harvested~100% organic

cumin, garlic, onion, orange peel, paprika, cayenne, coriander, cilantro leaf, cinnamon, tamarind, cardamon, kosher salt, pepper

• add 2 tbls to your ground chicken, turkey or beef for terrific tacos
• sprinkle over quartered potatoes, add some olive oil, then roast in the oven
• add it to your soup stock for a southwestern flavor
• use it to flavor fish & chicken dishes for an instant exotic dish
• mix 2 tbls into sour cream with some cilantro & garlic for baked potato topping
• sprinkle it onto cauliflower or peas for a quick tandoori flavor
• add it to ANY vegetable dish
• make a black bean chili and add 3 tbls for added flair
• toss with wedges of sweet potatoes and olive oil, then bake

The list is endless!  Experiment with this spice and let me know how YOU used it!!

Click on “Products” to purchase one today!

$10 each – plus $2 shipping – anywhere!!