Tortilla Soup

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Tortilla Soup
This recipe comes straight out of Linda's real world kitchen! Nothing fancy to see, just how it was actually made in my own little kitchen. I am lucky because I was able to use the tomatoes and peppers that were frozen from last year's garden harvest. This dish cooks to a saucy and tangy round flavor and it's filling enough for a whole meal when topped with fresh avocado, tomato, onion, and cilantro along with tortilla chips.
Tortilla Soup Bowl
Cuisine Mexican
Servings
Ingredients
Cuisine Mexican
Servings
Ingredients
Tortilla Soup Bowl
Instructions
  1. Place the tomatoes, bell peppers, mushrooms, onion, garlic, cumin powder, tomato powder, ancho chiles, cilantro, and 1 cup water or vegetable broth in a large soup pot. Bring to a boil over high heat. Reduce the heat to medium, and simmer, covered, stirring occasionally, until the vegetables are tender, 20 to 30 minutes.
    Tortilla Soup
  2. When cool enough to handle, use a blender, food processor, or a hand blender to blend mixture until smooth. Pour the mixture back into the pot if not using the hand blender. Add the smoked paprika, chili powder, salt to taste, and 2 cups water or vegetable broth. Bring to a boil then reduce the heat to medium and simmer until the soup thickens, about 10 minutes.
  3. Add the corn and black beans and cook till heated through, about 5 minutes.
  4. To serve, garnish each serving of soup with green onions, cilantro, avocado, tomatoes, and the tortilla chips. Squeeze some lemon or lime juice on top.
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Pan Fried Gnocchi with Greens and White Beans

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Pan Fried Gnocchi with Greens and White Beans
Here is a 30-minute meal that is cooked all in one pan. It is fast, easy, healthy, and filling.
Course Main Dish
Cuisine Italian
Servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
Ingredients
Instructions
  1. Heat 2 TBS olive oil in a large nonstick skillet over medium heat. Add onion and gnocchi. Cook, stirring often, until plumped and starting to brown, 5 to 7 minutes (if using pasta: precook the pasta) Transfer to a bowl.
  2. Add remaining olive oil to skillet. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes (if using frozen greens cook until warmed through). Stir in garlic, herbs, tomato powder, and canned tomatoes. Add beans and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan.
  3. Serve with a mixed green salad tossed with a vinaigrette and a slice of whole grain bread.
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