I have this new small goal of having at least one day a week be meatless. This is for three reasons: it’s cheap, it’s often healthier, and it’s better for the environment (raising animals utilizes much more of our natural resources than raising crops).
Tonight’s EASY one pot wonder was what I’m dubbing “Anything Goes Tortilla Soup”. This meal takes about 10 minutes to make, feeds a crowd, and is full of flavor. Don’t forget to make extra and freeze some for later (freezer meal instructions below).
This recipe is a “dash of this/dash of that” or “I had this on hand” kind of one. Feel free to adapt as you like. The important thing for me, since there are quite a few convenience foods included, is to select canned items with as few ingredients as possible. Read labels and look for canned foods or mixes that don’t contain trans fats, MSG, GMOs, or other ingredients you can’t pronounce. When it doubt, look for organic versions.
- 1 - 32 oz box organic chicken or vegetable stock
- 1 - 15 oz can refried beans (check ingredients carefully; organic is preferable)
- 1 - 15 oz can black beans, drained and rinsed
- 1 - 15 oz can diced tomatoes (juice and all)
- 1 small can diced green chiles
- 8 oz of organic frozen corn or 1 can organic corn (liquid drained)
- 1-2 cup cooked brown rice
- 1/2-1 cup of your favorite salsa
- 2 tablespoons, or to taste, all-natural taco seasoning mix
- Optional Toppings: sour cream or Greek yogurt, shredded cheddar cheese, crushed tortilla chips
Mix all ingredients together (except toppings) and let simmer over low heat for at least 10 minutes but longer is fine. Serve with whatever toppings you like. Done!
Freezer Meal Directions: To freeze for later, cook the soup fully, let it cool, and then freeze in a BPA-free freezer bag or air-tight container for up to 3 months. Thaws and rewarms easily over low heat on the stove or in the microwave.