I swapped the chicken for butternut squash which makes an awesome base when puréed yielding a nice thick winter soup. I swapped in no salt added options. You can always add salt if needed.
Butternut Squash Tortilla Soup
Butternut Squash (I used a 20oz precut pack)
1-2 cups Bell Pepper - diced
½ to 1 cup Onion
Cumin (1 Tblspn)
Garlic Powder (1 Tblspn)
Chili Powder (1 Tblspn)
Dried Cilantro (optional)
1 can Black Beans (I use no salt added)
32 oz Veggie or Chicken Broth (I use low sodium)
1-1.5 cups frozen corn
1 can diced or whole peeled tomatoes
3 Tbls Tomato Paste
4oz can green chilies
3-5 Tblspn corn meal
Olive Oil (about a tablespoon)
1. Toss squash in a plastic bag with a little olive oil and about 1 teaspoon of the spices (garlic powder, cumin and chili powder) and coat. Then roast at 350 for about 20-30 mins
2. After squash cools,toss in a blender, adding broth until it is liquified.
3. Sauté peppers and onions in some oil in stock pot - when soft, add remaining spices and toss for a few seconds
4. Pour the puréed squash and remaining broth into the stock pot
Add all other ingredients except the corn meal.
5. Bring to a boil and let simmer 20-30 mins - thickness can be adjusted by adding more broth if needed or using less squash - I like mine really thick.
6. Take the cornmeal and stir it in some cold water (about ½ cup) and then stir that mixture into the soup.
Allow to simmer another 20 mins
That's it - awesome with a few crumbled corn chips, some diced red onion and some chunks of avocado. For a nice hearty meal you can mix in a few more black beans and brown rice - maybe 1/4 cup each.
Oh, and don't forget to add some fresh cilantro and a squeeze of lime!
Add salt at the table if you used all the no salt added products as I do.
Enjoy!
