If you like fall, and enjoy being warmed by a nice bowl of soup, this recipe is a must-make! Not only is it chock-full of vegetables, but it’s a perfectly balanced meal, and one the whole family will enjoy. Kids won’t even realize they’re eating leeks, bell peppers, cilantro and tomatoes because this amazing recipe is blended up, and is virtually chunk-free. If kids can see the chunks of veggies, it’s usually all over. This soup, however, disguises the health benefits and even has a creamy texture due to the fresh corn tortillas that are dropped in and blended into the soup. No need for cream of any kind! I’m not going to lie, the chopping process does take some time, but the recipe itself couldn’t be easier. Plus, this recipe makes 10 or more servings, so it easily feeds my family twice. Make sure to add cheese, avocado or sour cream to get the fat needed to make this recipe balanced. After you add the chicken, it’s a nice balanced meal; the carbs come from the tortillas and veggies.
My kids’ version
I like even more bell peppers, so I add about 1 cup more and mine turns out a bit more red.
Ingredients for Staunton Family Tortilla Soup:
1 tbs olive oil
5 cloves garlic (smashed)
2 celery stalks
1 white onion
2 red bell pepper
1 green bell pepper
2 leeks (med. size)
1 tbs. Coriander
2 tsp. Cumin
6 tbs. Cilantro
2 qts. Chicken broth
6 corn tortillas
3 ounces of chicken per adult bowl
Optional ingredients to throw on top:
2 tbs. sour cream or Greek yogurt
Chop vegetables. Spray a large pot with Pam and then heat oil. Add garlic, cook 1 minute. Add celery, onion, peppers, leeks and sauté over medium heat. Add tomatoes, coriander, cumin, cilantro. Cook 2 minutes. Add chicken broth. Simmer 25 minutes. Tear corn tortillas, add to pot and cook for 10 additional minutes. Transfer to blender in batches until smooth. Reheat and serve. Top with your favorite toppings. Freezes well!