Tortilla Soup Verde

This soup is so good that I can days for consecutive days and not tire of it. Buy and shred a roasted chicken to make it even easier to make than it already is.

Ingredients

1/4 cup of vegetable

6 corn tortillas

1 16-oz jar of salsa verde

1/2 cup water

4 cups of chicken broth

1/2 bunch of fresh cilantro

2 cups of baby spinach torn

3 cups of cooked, shredded chicken

2 15-oz. cans of white beans and the liquid from the can

1/2 Mexican sour cream (optional for serving)

1/4 cup of Mexican cheese  (optional for serving)

thin slices of yellow onion or chopped onion (optional for serving)

lime wedges, for serving

1. Step 1

   Line a large plate with a paper towel or tea towel.

2. Step 2

   In a large, heavy-bottomed pot or Dutch oven over medium heat, heat the oil until shimmering. Add the tortillas and fry, using tongs to toss frequently until golden brown, 3 to 4 minutes. Transfer to the lined plate, sprinkle with salt and let drain.

3. Step 3

   Carefully pour the salsa verde into the same pot with the remaining oil, standing back in case it sputters or splashes. Add the water to the salsa jar, cover and shake to dislodge any residual salsa, then add it to the pot. Stir in the chicken broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom and sides of the pot. Tear or cut the thick stems from the cilantro, and add them to the pot. (Reserve the leaves for garnish.) Stir in the spinach, if using. Reserve 1 generous handful of fried tortilla strips and add the rest to the pot.

4. Step 4

   Increase the heat to high and bring the soup to a boil, then reduce the heat to maintain a lively simmer. Cook, stirring occasionally, until the tortillas soften and the flavors meld, about 10 minutes. Taste, and season with salt, if desired.

5. Step 5

   Remove from the heat, and use an immersion blender to puree the soup to your desired consistency. (Or, working in batches, as needed, transfer the soup to a blender. Fill the blender no more than halfway, and be sure to remove the center ring from the lid and hold a kitchen towel over the lid as you blend to prevent splatters. Return the pureed soup to the pot.)

6. Step 6

   Return the pot to medium-high heat. Stir in the chicken and beans, along with their liquid. Bring the soup just to a boil, then reduce the heat to medium-low and cook until the flavors meld, about 5 minutes. Remove from the heat.

7. Step 7

   Divide the soup among bowls and garnish with the crema and, if using, the cotija cheese and onion. Add the reserved tortilla strips and cilantro leaves, and serve, with lime wedges on the side, for squeezing over.

Grain Bowl with Edaname and Sweet Potato

If you have any friends that are vegan eaters, this is a good one. The dressing is a bit of work with all the ginger that needs to be grated, but it is very good. I found this on the Washington Post.

Ingredients

2 large sweet potatoes, peeled and cut into one inch pieces

5 TBSP vegetable oil divided

1 tsp. salt, divided

1 cup of frozen shelled edaname

1/2 cup of well stirred tahini

1/4 cup lemon juice

1/4 maple syrup

3 TBSP low sodium soy sauce

2 TBSP mined fresh ginger

4 garlic cloves, minced

6 cups of cooked quinoa 

8 dried figs or prunes, sliced

1/2 cup roasted pumpkin seeds

micro greens for garnish

1. Step 1

   Position a rack in the middle of the oven and preheat to 350 degrees.

2. Step 2

   In a large bowl, toss the sweet potatoes with 1 tablespoon of the oil and 1/2 teaspoon of the salt. Transfer to a large, rimmed baking sheet and bake 20 to 30 minutes, until tender.

3. Step 3

   While the sweet potatoes are baking, cook the edamame: In a small bowl, microwave it on HIGH for 2 to 3 minutes until hot. (Alternatively, you can cook it in salted boiling water for 3 to 4 minutes.)

4. Step 4

   In a small bowl whisk together the remaining 4 tablespoons oil, the tahini, lemon juice, maple syrup, soy sauce or tamari, ginger, garlic and the remaining 1/2 teaspoon of salt.

5. Step 5

   Divide the quinoa among serving bowls and top with the sweet potatoes, figs and edamame. Drizzle with the dressing. (You may need only about half of the dressing; refrigerate the rest in an airtight container for up to 5 days.) Garnish with the pumpkin seeds and microgreens, and serve.