I’m going to come clean right away. By the time I had the idea to post this recipe, I was sitting at my kitchen table, nearly done eating all the leftovers, and I
was too lazy to go get the camera didn’t think the dregs left in the bowl by that point would make for an appealing photo.
This recipe is quite flexible, so feel free to adjust the spices to your taste. Don’t like heat? Use mild chili powder. Like a thinner soup? Omit the tortilla pieces. Think cilantro tastes like soap? (I used to!) Don’t use any, or substitute with parsley for some colour. You can even make a vegetarian version by leaving out the chicken and using vegetable stock.
This recipe makes about 4 large meal-sized servings or 6 smaller portions. Try it before some enchiladas or tacos for a full, homemade Mexican meal.
KP's Tortilla Soup
2 tsp. olive oil
1 small onion, chopped (about 1/2 cup)
3 cloves garlic, minced
Spice mixture (see below)
6 cups chicken stock
1 14-oz/398 mL can Italian tomatoes (I like Pastene)
3 bay leaves
4 corn tortillas, cut into small pieces
1 tsp. salt
1/4 cup chopped cilantro
1/2 lime, juiced
1/2-1 cup shredded chicken breast
2 tbsp. ground cumin
2 tsp. hot chili powder (if your chili powder isn’t hot, add 1/4 tsp. cayenne pepper)
1 tsp. garlic powder
1 tsp. paprika
1 tsp. ground coriander (or freshly crushed whole coriander)
1/4 tsp. freshly ground pepper
Crushed tortilla chips
Fresh chopped cilantro
Avocado slices or small chunks
Sour cream or Mexican crema
- Heat olive oil on medium-high heat in a large pot on the stove until it shimmers but before it smokes.
- Add the onion and lower heat to medium. Cook until onion softens slightly, about 5 minutes.
- Add minced garlic and spice mixture and cook for another few minutes.
- Add stock, tomatoes, bay leaves, tortilla pieces, and salt.
- Simmer for about 20 minutes, crushing the tomatoes against the sides of the pot occasionally to help them break down.
- Add chopped cilantro and simmer another 15 minutes with the cover on.
- Taste and adjust seasonings – you may want to add more salt at this point.
- Add juice of 1/2 lime and shredded chicken.
- Serve with as many optional toppings as you like – or none. It’s flavourful and satisfying on its own.
There sat the word on my “Things to Get” list for well over a year. As a smoothie-lover, my $40, 14-speed Osterizer just wasn’t cutting it anymore. Barely crumbled ice cubes, lumpy date residue… I needed to face facts: my smoothies were sad.
During a trip to warmer climes this past winter, our living quarters were graced with some positively kick-ass blenders. They whirred like a boss. Frozen drinks abounded. I quickly became spoiled.
With the return of hot and humid weather in Montreal, I’ve been motivated to find out just what those magical blenders were, and where I could get one.
Several emails and one Amazon order later, the Oster Versa Performance Blender is mine. It’s got 1,100 watts of mighty melding power. And I’m in smoothie heaven.
Chocolate Banana Smoothie
1 cup unsweetened almond milk
1 pitted date (for sweetness, you can use another type of sweetener if you prefer, like honey)
1 frozen banana chunks
1 tbsp. cocoa powder
2 tsp. nut butter, any kind (I like trying various nut-butter combos from Nuts to You)
1-2 ice cubes (optional, if you have a high-performance blender they’ll give your drink a more slushie-like texture)
Put all ingredients in blender and blend until smooth.
I have this smoothie for a quick breakfast at least a few times a week.
This recipe is a variation of the original Vegan Chocolate Milkshake from Food52.
Pineapple Mango Smoothie
1/3 cup fresh pineapple, cubed (I’m sure canned would be fine too)
1/2 cup frozen or fresh mango, cubed
1/2 cup unsweetened almond milk (you could use water, regular milk, or orange juice if you prefer)
3 tbsp. orange juice (optional)
1 tsp. honey (or your preferred sweetener, like agave or cane sugar)
3 ice cubes
Put all ingredients in blender and blend until smooth.
This smoothie has a delicious Creamsicle-like flavour. I may try a few drops of vanilla next time to boost that impression.
This recipe is a variation of the original Tropical Smoothie from the Oster Versa Fresh & Fit Recipe Guide.
Got a favourite smoothie recipe? I’d love to know about it.
I love cooking, and I enjoy trying out recipes I find across the Web. When I see a recipe I want to make, I print it out and file it in one of my binders. Tragically, many recipe sites – including one of my favourites, Chocolate-Covered Katie (healthy vegan desserts; check it out!) – don’t have a function that lets you print out a recipe without the unneeded images, comments, navigation, header, and other extraneous bits that use up ink and paper.
Until recently, I’d always copy-paste each recipe into a Word document before printing, formatting it in my beloved Gill Sans font, and adjusting margins and font size to get it onto one page. This took up a fair amount of time.
My online recipe life changed forever when someone pointed out that Print Friendly – makers of a WordPress plugin – also offer a browser bookmarklet that can be used to easily print anything on the web. It lets you do things like automatically remove graphics, shrink the font size, and hide any text you don’t need. Mind = blown.
Print Friendly also makes a WordPress plugin and offers an option for WordPress.com – though if you’re adding recipes to WordPress.com, I’d recommend using the recipe shortcode instead, which comes with a built-in print feature.
Printing out recipes may sound old school, and perhaps someday I’ll go digital. But for now, the Print Friendly bookmarklet is just the ticket, and has made my online recipe adventures even more pleasurable.