Alright, I don’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. I’m a mess! But hey, even the stomach flu doesn’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 Grill’s Tortilla Soup. I haven’t been there in awhile so honestly I can’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 jalapeño diced small
- 1 tsp chili powder
- 1 tsp dried cilantro
- ½ 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 jalapeño.
Sprinkle the chili powder, cilantro and cumin over the sauté 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|