Fiery Mexican SoupAug 06 2012 by
On a recent trip to Native Foods Cafe it was a pretty cool night and I decided to try their soup of the day – Tortilla Soup. Now, I can handle some spice with no problem but one bite and I thought my mouth was literally on fire. My husband, who can eat a habanero and not even break a sweat, gave the soup a try and deemed it to be one of the best he had tasted. He flattened the whole bowl in less than a minute and asked if I could try to make something similar at home. I’m always up for challenge and I love creating new soup recipes. I know he’s biased but my husband enjoyed this soup more than the original. I love that the creaminess of this soup comes from heart healthy nuts and avocado. This was a great addition to our weekly taco night! Enjoy.
- 1/2 tbsp olive oil
- 1 onion, coarsely chopped
- 4 cloves garlic, chopped
- 2 jalapeno peppers, seeded and chopped
- 2 tbsp reduced sodium tamari or soy sauce (if you follow a gluten free diet make sure to use a gluten free sauce)
- 2 tsp ground cumin
- 1 tsp sea salt or to taste
- 1 tsp red pepper flakes *see notes
- 1 tsp cayenne *see notes
- 4 cups low sodium vegetable broth
- 25 ounces crushed tomatoes (I used Eden Organic Crushed Tomatoes with Garlic and Onion)
- 1 avocado, cut into chunks
- 1 1/2 cup raw unsalted cashews, soaked in water for 2-4 hours and drained
- 2 tbsp potato starch
- Heat the oil in a large soup pot over medium heat. Add the onions and garlic and sauté for 5 minutes or until the onions are translucent. Add the jalapeño and sauté for a few minutes more.
- Add the tamari, crushed tomatoes and vegetable broth and bring to a simmer.
- Reduce heat to low and add the cumin, salt, red pepper flakes and cayenne. Stir well.
- Add in the cashews and avocado and let simmer for 20-30 minutes.
- Using a handheld immersion blender, blend the soup in the pot until smooth. You can also work in batches and puree in a regular blender.
- Ladle into a bowl and finish off with a squeeze of fresh lime juice or a swirl of Ranch Dressing. Garnish with crushed tortilla chips or strips.
Makes 10 cups.
Serving size 1 1/2 cups.
Nutrients per serving: Calories: 211.5, Cal. from Fat: 121.5, Total Fat: 13g, Sat. Fat: 1.5g, Carbs: 16g, Fiber: 5.5g, Sugars: 4.5g, Protein: 5.5g, Sodium: 247mg, Chol: 0mg
Leftover soup can be stored in an airtight container in the fridge for up to 1 week. You can also freeze in individual batches in the freezer for up to 6 months.
For a less intense flavor cut the amount of chili and cayenne in half. You can easily add in the full amount after the soup is made if there isn’t enough heat for you.