Can’t make it to Mexico? Then make your own Tortilla Soup ala Michele the Trainer
Which, of course, means you don’t need tortillas!
Shopping list:
Organic Red Tomatoes, any variety is fine, heirlooms are better!
Organic white and/or purple onion
Organic Carrots–diced small
Organic Celery–diced small
Organic Frozen Corn Kernals
Organic powdered Cumin ***caution…less is more….start with 1 Tablespoon….use less and then taste at END of cooking to determine if you need more**
Celtic Sea Salt, to taste
In a 4″ mulling ball (giant tea bag ball or mesh ball), put a bunch of Organic Cilantro, a couple of Bay Leaves and one OPTIONAL Jalapeno, and a couple Organic Poblano or Organic Anaheim Chilis <goal here is to toss it all when soup is done>. In my kitchens I call this ball The Ganesta.
- Fill a large pot HALF FULL with water & put on the stove–
- Fill a high speed blender full of tomatoes, and blend–then dump into pot on stove
- Fill again with half tomatoes and half onions (I used 2 full onions)–the dump that also, into pot on stove
- Add the remaining ingredients
- Simmer & Stir until carrots are as cooked as you desire and all flavors are blended
- Salt and add more Cumin to taste
Now it’s ALL about the GARNISH…..
Tortilla Soup Toppings: I call Toppings “Floaties”…..to me, soup is all about the Floaties
Fill a pretty plate with:
Finely diced organic onion and/or organic scallion
Organic Lime Quarters ***note…the better these limes are, the better this soup will be….really!!!***
Finely Chopped Cilantro (chop or cut by hand with kitchen shears)
Optional: Cubed Organic Avocado
Strips of Organic Corn Tortillas, of course
Organic Brown or Organic Wild Rice (already cooked)
Michele the Trainer’s Pico de Gallo is a nice add (recipe in this book: http://www.michelethetrainer.com/checkout
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