Easy Vegan Enchilada Tortilla Soup

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I find it a bit ironic that I set out to make this soup for one of the guys in my band, who was sick, and I am now the one sniffling as I type. Oh well, I'm just glad that it turned out so delicious. It all started with my craving for mole enchiladas and spiraled into a hearty vegan triumph. The spicy sweet hot flavors of roasted corn, mole and peppers were just what the doctor ordered.

I am definitely making this again.

RECIPE

INGREDIENTS

chopped red onion
1 zucchini chopped
1 bag of frozen roasted corn (or a can of white corn)
1 bag of sliced frozen roasted peppers (or fresh)
2 cloves of garlic chopped
1 can of black beans
2 cups of crushed tomatoes
1 small can of enchilada sauce
1/4 cup of mole paste
1tbs vegetarian bouillon
dash of cumin
2tbs of brown sugar
4 blue corn tortillas
a few tablespoons of veg oil for frying
salt y pepper to taste

Saute the onions, garlic and zucchini until the onions are translucent. Add the frozen corn, peppers, black beans, tomatoes, enchilada sauce and 4-6 cups of water. Give that pot a stir then add the enchilada sauce, bouillon, mole, brown sugar and cumin. Let it boil for a bit to let the veggies soften and the tomato flavor to mellow out. About 30-45min

Meanwhile, heat up a frying pan with some oil. Cut your tortillas into strips and fry up in the oil. Drain and set aside.

Give the soup a taste. If it needs salt add that. You might need to add a bit of water if it is too thick. It's all about preference. Serve and garnish with the tortilla strips and some chopped green onions or, if you eat dairy, a dollop of sour cream.

NOTE: I think this would be great in a crock pot. Just add all of the ingredients, set it and forget it.

Band Aid

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My band-mate James needs a bit of band-aid (sorry had to go there) in the form of some healing soup. So, I'm spending the day doing my usual research. Trolling the depths of fellow food blogs for the perfect soup for poor Jimmy. He's a southern boy so I'm thinking something spicy and rich to kick that cough right out. Like a Tom Ka Gai with tangy sour broth and aromatic lemongrass stalks, but I'm trying to make more of my recipes accessible. After all, not everyone can just pop down to LAX-C the Asian mega-market in Chinatown. So, then I turned my attentions to other spiced soups, landing on tortilla. I had planned on making enchiladas for Lost on Tuesday but ended up making pesto tortellini. Bingo! My larder is jam packed with the perfect ingredients to make tortilla soup. I think I'll start with the onions, frozen roasted corn, black beans (might include the starchy juice from the can), the canned green chilies, and chopped zucchini. Here's the twist, I'm thinking I'll either add enchilada sauce or pick up some jarred mole, that is if the mole isn't packed with gnarly trans-fats and corn syrup.

While I'm at it, I'm thinking I'll whip up some johnny cakes, or corn cakes. I missed my dosing of pancakes on Shrove tuesday and need my fix. When I was a kid my mother would make us buttery corn pancakes that were so naturally sweet you didn't even need syrup, but that didn't stop us from drenching them in the 'syrup' my mother made by microwaving frozen blueberries with just a touch of maple syrup. The liquid from the soft blueberries mixing with the maple for a just-sweet-enough flavor.

Why isn't it 5 already so that I can get home and cooking?! I'll let y'all know how it goes.

Spicy Quick Corn Chowder

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It's raining out there and I figured it was the perfect opportunity to make chowder. After perusing the aisles of Trader Joe's after the gym, I looked positively frightening with my red face and sweaty tank top, I found fire-roasted frozen corn. Corn chowder indeed! I went home and checked the veggie bin, found some rather sad celery, carrots and a half of an onion. Gave the little suckers a chop and I was ready to go.

Ingredients

One bag of roasted corn nibblets
one bag of white corn nibblets
two carrots
one half white onion
2 celery stalks
4 cups of vegetable stock
1 Tsp Cayenne
1-3 TBS of chipotle hot sauce to taste.
1 TBS sun-dried tomatoes
2 cloves of garlic, smashed
2 Bay leaves


Saute your vegetables in a bit of olive oil and pepper until the onions are translucent.

Add 4 cups of vegetable stock, corn, sun-dried tomato, garlic and bay leaves.

Cook until vegetables are tender. Then, in batches, puree in blender until smooth.

Return to the pot and simmer. Add a dollop of Greek yogurt or soy creamer to give the soup a creamy flavor.

Then add cayenne, chipotle and salt to taste.

Serve and drizzle with a touch of chipotle. Enjoy!