Thursday, March 1, 2012

Happy Chicken Tortilla Soup 5/5 Spoons

Q. Why is the chicken happy?

A. Because it's alive!

Okay, I've never claimed to be funny. But this soup is cruelty-free so the chickens must be happy!

(Look how happy!)

This recipe is adapted from Brown Eyed Baker which has been adapted from Max & Erma's recipe. I've decided to go the way of other bloggers and just like adapt recipes myself and keep track of all of my findings. I mean that's the way forming recipes of your own happens, right? So I wanted this recipe to be vegan and I think with just some tweaks it was super easy to do. And delicious of course. It almost tasted like a dip but in soup form. So here is my adapted recipe:

Feeds 4-5

2-3 T. olive oil
1/2 c. onion, diced
2-3 garlic cloves, diced small
2 Anaheim peppers, seeded and diced small *
2 1/2 T. cornstarch
1 qt. Imagine Organic No-Chicken Broth
1 c. vegetable broth
4 6-inch corn tortillas, cut into small pieces
1 lime, juiced
1 ear of corn kernels cut from the cob or about 1/2 - 1 c. frozen/canned corn
1 - 14 ounce can diced tomatoes
1 can drained and rinsed black beans
3/4 t. cumin
3/4 t. oregano
1/2 t. cayenne
1/2 t. red pepper flakes (I like it spicy, so cater to your own needs)
Salt and pepper to taste

* Anaheim peppers are not hot like jalapenos, so don't substitute habaneros, etc. The point of these peppers is to get the flavor and not the heat so if you need to substitute use a Poblano or a Peppadew

1. In a large saucepan or Dutch oven, heat the olive oil over medium-low heat. Add the minced onion, pepper, and garlic and cook slowly, stirring occasionally, for 15 minutes, or until the minced onion begins to turn translucent.

2. Whisk the cornstarch into the broth, then add the broth mixture to the pot, along with the minced tortillas, lime juice, corn, diced tomatoes, black beans, cumin, cayenne pepper, oregano, red pepper flakes, salt and pepper. Increase the heat to medium and stir occasionally. The soup should not take too long to come together and heat through (about 10 minutes). Garnish with diced avocado, tortilla chips, green onions, extra lime juice, etc.

(Photo courtesy of Brown Eyed Baker)

From start to finish, this soup took 30 minutes. Honestly. From the first cut of my onion to ladling soup into my bowl, 30 minutes. So this is something that you can easily throw together especially since it is so versatile. Think of anything you love in your favorite Mexican food, salsa, guacamole, mole, etc. and you can toss it in this pot!

And I have some huge news to share, I have a job! And one that like, I really want! I will be working production with Upton's Naturals which is a Chicago based 100% vegan company that makes delicious seitan and seitan products. I will get the industrial kitchen experience I've been wanting and get to work for and with cool people who are committed to a cruelty-free lifestyle as much as I am. I've toyed with the idea of going vegan for a long time now but realize how hard it is to do while living with omnivores who basically pay for my groceries. This is one step towards living a truly vegan lifestyle and there are only more steps to come!

Up next, I will probably be reviewing my roommate's epic layer birthday cake that I will be making next week. Until then, enjoy the beginning of March my loves!

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