Alright, I donâ€™t know WHAT I was thinking. All I can say is my illness must have caused a momentary lapse of sanity resulting in me thinking I could actually cook an entire dish on video with a distracting toddler roaming around.
Just be prepared for Diego sunglasses, tent talk, the Tabasco incident, piano playing and me messing up as usual. At one point, I try to show you the dish off camera. Iâ€™m a mess! But hey, even the stomach flu doesnâ€™t keep me away from the weekly video! ;~P They are too much fun! That being said, if you aren’t prepared to see me fumble for 20 minutes, the recipe is below.
As I say on the video, this soup is inspired by Qdoba Mexican Grillâ€™s Tortilla Soup. I havenâ€™t been there in awhile so honestly I canâ€™t remember how close it is. All I know is I loved their spicy tomato based thick soup minus the tortillas, hence the Tortilla-Less Tortilla Soup!
- Small onion diced
- 1 medium zucchini diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 jalapeÃ±o diced small
- 1 tsp chili powder
- 1 tsp dried cilantro
- Â½ tsp cumin
- 1 can diced tomatoes (15oz)
- 1 can chicken broth (or vegetable) (15oz)
- Juice of 1 lime (about 1 tbsp)
- Splash of Tabasco to taste
- Non-stick cooking spray
Sautee the onion over medium heat in a medium pot sprayed with non-stick cooking spray. Add the zucchini, peppers, and jalapeÃ±o.
Sprinkle the chili powder, cilantro and cumin over the sautÃ© vegetables. Mix well and flavors combine.
Add the diced tomatoes, chicken broth, lime juice, and Tabasco.
Using a hand mixer blend the soup to thicken, leaving it as chunky as you like.
Bring to a boil, remove from heat and serve!
|Servings||Amt per Serving|
|5||About 1 cup|
|56||0g||3g||old: 0.5||new: 1|