• Anything Goes Tortilla Soup Recipe: A 10-Minute One Pot Wonder

    by Rachel on September 14, 2010

    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 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.

    Anything Goes Tortilla Soup

    Makes: 8 servings

    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 (Here is an easy homemade taco seasoning recipe.)
    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.

    Meatless Monday: Anything Goes Tortilla Soup

    Yields: Makes: at least 8 servings

    Ingredients

    • 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

    Instructions

    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.

    http://thrivinghomeblog.com/2010/09/meatless-monday-anything-goes-tortilla-soup/

     

    Related Posts Plugin for WordPress, Blogger...Pin It
    Share this post!

    { 7 comments… read them below or add one }

    Beth September 14, 2010 at 1:45 am

    Mmm. mm. looks yummy!

    Reply

    Medifast Coupons September 25, 2010 at 3:44 pm

    Really like the idea of serving up some taco soup, think the kids will really enjoy. Thanks for the idea.

    Reply

    Becky April 7, 2014 at 8:32 am

    Does this freeze well? Also, would you cook it first then freeze or add all ingredients and freeze before cooking?

    Reply

    Rachel April 7, 2014 at 8:41 am

    It does freeze well, as do most soups. You will cook it fully, let it cool, and then freeze in a BPA-free freezer bag or air-tight container for up to 3 months. Rewarms easily over low heat on the stove or in the microwave.

    Reply

    Becky April 7, 2014 at 6:57 pm

    Great! Thanks so much!

    Reply

    Tamberly July 23, 2014 at 10:51 am

    Love your healthy freezer meal recipes! Right up my alley :-) I found a homemade refried beans recipe for the crockpot on another site, but cannot recall which one. At any rate, it calls for 2 cans of kidneys, a quartered onion, garlic, and Mexican seasonings to taste. I use dried kidneys or Anasazi instead of canned. It is TASTY, healthy, and EASY! :-) Plus – no can. I just throw it all in the crock before going to bed. Ready in the morn.

    Reply

    Rachel July 23, 2014 at 3:42 pm

    What a great idea! Do you smash the mixture when it’s done or use an immersion blender on it? Just wondering how you can get a smoother consistency.

    Reply

    Leave a Comment

    *

    Previous post:

    Next post: