What’s the ultimate healing food when you’re sick? What heals you? What do you make for a loved one who’s feeling under the weather?
Well, for me, and Erik, it’s soup.
Yeah yeah…everyone wants soup when they’re sick. Chicken noodle, right?
Not so much. Erik wants tortilla soup. Mexican healing goodness.
I got a text while I was at work this week that he wasn’t feeling well at all. So guess what? I made soup.
This soup is a staple in our house, and has morphed over time. It started as this, but has changed – for the better. A little of this, a little of that, let’s try this, and that. And it’s turned into something really really good.
For a moment I was thinking Erik was faking sick so I’d make this soup, but he wasn’t…I gotta say though, he’ll wolf this down and keep it down even when he’s under the weather.
Loosely based on my own concoction, with the addition of Rick Bayless‘ input.
Take note- you can make this vegan, vegetarian or with meat. It’s up to you. I make the vegan base with the vegs etc…and then top with what each of us want. For Erik, I’ll pick up a natural roasted chicken and shred it and throw it in his bowl. For me, I take the tofu. You can also sprinkle cheese (like Monterey Jack) on top when serving if you’d like. For me, it doesn’t seem to make a difference. I go with straight up soup, tofu and, of course the chips! Oh, and feel free to add as many vegs to this as you’d like.
Ingredients
- 1 tablespoon ancho or chipotle powder (or a mix of both...or any chili you'd like to use)
- One 15-ounce can diced tomatoes in juice (preferably fire-roasted)
- 2 tablespoons vegetable or olive oil
- 1 medium white onion, sliced 1/4-inch thick
- 3 garlic cloves, peeled
- 1 cup chopped zucchini
- 1 cup fresh corn
- 1 can black beans, drained
- 3 quarts vegetable broth
- 1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch cubes
- A generous 4 cups (about 6 ounces) roughly broken tortilla chips
- 1 large lime, cut into 6 wedges, for serving
- shredded chicken, or cornmeal crusted tofu, broken into pieces
Instructions
- Heat the oil in a medium (4-quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender. Process until smooth.
- In the meantime, cook your vegetables in the saucepan, until slightly browned. Then add the beans.
- Once the veggies have browned, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the broth. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth).
- Divide the avocado, any meat or tofu you are using and tortilla chips between serving bowls. Ladle the soup into the bowls. Garnish with more avocado if you'd like. Pass the lime separately.
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