\u00a0 \u00a0 \u00a0The signature recipe at our house has become \u201cTortilla Soup\u201d and for me it signifies coming home. Just the words alone immediately bring to mind the joy of being surrounded by family and friends.\u00a0 Tortilla Soup has become the recipe we fix every time the kids come home from college, the recipe we choose to greet travelers after a long flight, the one we choose when we want a new friend to feel relaxed and comfortable at our house. It captures, for me, the quintessential essence of peasant cooking at its best\u2013not exactly stone soup, but a kind of \u201ccondiment\u201d soup (with all sorts of extras that can be added according to the tastes and desires of the tastee)\u2013and of course there is always the fact that it comes with a Mexican flair! \u00a0<\/span><\/div>\n

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\u00a0 \u00a0 \u00a0Mexico comes with somewhat of a bad rap these days, but for not for me. Mexico is near and dear to my heart.\u00a0 I\u2019ve been to Mexico over 20 times and many of them have been wild and wonderful adventures. Making Tortilla Soup for me is an opportunity to choose from a collection of memories (sort of thought condiments) to flavor my day\u2013which ones do I want to taste and smell and remember today? <\/span><\/div>\n

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\u00a0 \u00a0 \u00a0If I am very relaxed I might remember the summer I met my husband and we drove down to San Carlos and camped on the beach.\u00a0 I learned to spear fish and caught my one and only fish on the first try\u2013mostly to prove I could do it\u2013after that I always seemed to subtly jerk my hand at the last moment and miss . . . I remember that while driving back home on that trip my car broke down in Tijuana and in the space of an instant, I completely panicked, convinced we would never make it back home \u2013 we\u2019d become destitute living on the streets of Tijuana \u2013 we\u2019d end up in a Tijuana jail (you know how the mind gets going sometimes. . .) Jay said he\u2019d never let that happen; he would make sure we found our way home even if he had to push the car all the way back over the border.\u00a0 I believed him 100% and probably fell in love that day.\u00a0 <\/span><\/div>\n

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\u00a0 \u00a0 \u00a0I might remember another time, like when we drove from Washington State to the Yucatan Peninsula in an old Toyota truck with an orange wooden canopy \u2013 the thing required us to change the spark plugs about every 100 miles and looked so bad even the Mexicans felt sorry for us . . . but we had treasures hidden beneath the scruffy exterior (kind of like we all do) including scuba gear, an air compressor, an inflatable boat and engine.\u00a0 We made our way across the country to \u201cLa Playa Mas Bonita Del Mundo\u201d \u2013 the most beautiful beach in the world — where we built a hut on the beach from driftwood and palm fronds, and spent days scuba diving and living off our catch.\u00a0 It was paradise . . . until I got barracuda poisoning . . . <\/span><\/div>\n

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\u00a0 \u00a0 \u00a0In later years, we found ourselves smack dab in the middle of a mid-life crisis and decided to escape what we saw as the rut and rat race of suburban living and move with our four and seven year old girls to a remote fishing village in Mexico, called Yelapa.\u00a0 I always thought living in Yelapa was something like life as described in the Little House on the Prairie books.\u00a0 There were no cars, no phones, no electricity . . . we walked everywhere and our days were divided between walking to the big beach for fun and entertainment \u2013 a twenty minute walk away one way– homeschooling, and walking to one of the three tiny little grocery stores to pick up food for that day\u2019s meal \u2013 oh and checking for scorpions \u00a0. . . I could write a book about our experiences living in a Palapa in Yelapa . . . but suffice it to say, it was there we came to fully appreciate Mexican cooking: handmade tortillas picked up fresh from a local woman, young coconuts for drinking pulled right off the tree, papaya sprinkled with lime juice, mangoes, black beans, cheese, cilantro, rice, tomatoes, jalapenos, fresh caught seafood . . . oh Yum! <\/span><\/div>\n

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\u00a0 \u00a0 \u00a0My Tortilla Soup condiment thoughts can just as easily transport me to the quiet space of a meditation retreat, for we traveled many times to partake in one that took place in an enchanting old hacienda hundreds of years old set in the hills above Taxco.\u00a0 It was essentially a mini village with cobblestone roads, its own church, a swimming pool, multiple impressive stone edifices, mysterious ruins up vine covered trails, and abundant loquat trees\u2013it was pretty much like being on a Harry Potter set\u2013so magical and the people so wonderful and the ashrama so still.\u00a0 Our teacher used to say that the Mexican people were the closest to God and Mexico was the heart of the World.<\/span><\/div>\n

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\u00a0 \u00a0 \u00a0That is certainly true for me, for it was in Mexico–on a women\u2019s journey\u00a0<\/span>led by a toltec shaman and a Mayan priestess and\u00a0<\/span>with women from all over the world, that the veil–the one that keeps us from fully experiencing the astonishing sacredness of life–lifted, and I found my way home to my own heart . . .<\/span><\/div>\n

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\u00a0 \u00a0 \u00a0It was immediately after this sacred journey to the heart in Mexico that we were moved across the country to Chapel Hill, North Carolina and it was there that I learned to make Tortilla Soup.\u00a0 Luckily for me, the heart of Chapel Hill was Whole Foods, which was located a convenient 6 minutes from my house.\u00a0 Whole Foods became the source from which I would try to re-establish a feeling of home for our relocated family, who were all missing the companionship and comfort of extended family and friends.\u00a0<\/span><\/div>\n

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\u00a0 \u00a0 \u00a0During this time, I would wander through the aisles of Whole Foods in bliss\u2013all the beautiful vibrant produce seemed to be glowing\u2013and all our food sensitivities were easily accommodated with healthy and interesting options!\u00a0I loved going to Whole Foods.\u00a0 It became the center of my day.\u00a0 It wasn\u2019t long before I purchased the Whole Foods Cookbook and discovered their recipe for Tortilla Soup. I have copied below the page from the original Whole Foods Cookbook I bought nine years ago.\u00a0 You can see it is a well-loved page.\u00a0 I\u2019ve added a few of my own touches, but not too many.\u00a0 Tortilla Soup has become our family\u2019s comfort food, a symbol of being home, and to this day it regularly graces our table.<\/span><\/div>\n

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—<\/span><\/div>\n

\u00a0 \u00a0 \u00a0Well, it seems like it is time to let loose the memories and get on with joy of cooking itself . . . We have an old friend visiting, one that co-incidentally also visited us when we lived in Yelapa.\u00a0 He is a vegan and this recipe is very easy to make vegan. <\/span><\/div>\n

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\u00a0 \u00a0 \u00a0Today is a Tortilla Soup kind of day . . . (but my daughter warns me another one better be just around the corner because she is coming home next week . . . .)<\/span><\/div>\n

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Tortilla Soup <\/span><\/b>(adapted from the Whole Foods Market Cookbook)<\/b><\/span><\/div>\n
<\/div>\n
Original Spicy Chicken version:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0Vegetarian\/Vegan substitutes and <\/span><\/div>\n
other alternatives I use:<\/span><\/div>\n
<\/div>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n
\u00a01\/8 cup canola oil <\/span><\/div>\n<\/td>\n
\n
(I usually use olive oil)<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
1 medium red pepper, seeded and chopped<\/span><\/div>\n<\/td>\n
\n
Note:\u00a0 I use whatever color peppers I have and often add orange and yellow peppers because it looks pretty<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
1 medium green pepper, seeded and chopped<\/span><\/div>\n<\/td>\n
<\/td>\n<\/tr>\n
\n
1 medium red onion, chopped<\/span><\/div>\n
<\/div>\n<\/td>\n
\n
Note:\u00a0 I usually use a sweet white onion instead<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
2 cloves garlic, minced<\/span><\/div>\n<\/td>\n
<\/td>\n<\/tr>\n
\n
2 tsp dried oregano or 1\/8 cup fresh<\/span><\/div>\n<\/td>\n
<\/td>\n<\/tr>\n
\n
1 tsp cumin <\/span><\/div>\n<\/td>\n
\n
Note:\u00a0 I always hand grind my whole cumin and add a little extra<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
\u00be tsp chili powder<\/span><\/div>\n<\/td>\n
\n
Note:\u00a0 different chili powders taste different, so experiment to see what you like \u2013 I use the one Costco sells<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
1 jalapeno, chopped and seeded<\/span><\/div>\n
<\/div>\n<\/td>\n
\n
Leave some seeds in for extra heat<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
1 can diced canned tomatoes with juice<\/span><\/div>\n<\/td>\n
\n
I use organic canned tomatoes or fresh<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
4 cups water or chicken broth <\/span><\/div>\n
<\/div>\n<\/td>\n
\n
4 cups vegetable broth <\/span><\/div>\n
(Note:\u00a0 I always make it with broth and like the organic Pacific brand for both vegetable and Free Range Chicken)<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
1 -2 organic free range chicken breasts<\/span><\/div>\n
(I cut these up into bite size pieces before putting it in the soup \u2013 Note:\u00a0 this is easy to do with frozen breasts)<\/span><\/div>\n<\/td>\n
\n
Omit for vegetarian option<\/span><\/div>\n
<\/div>\n<\/td>\n<\/tr>\n
\n
1 (15 ounce) can black beans, drained and rinsed<\/span><\/div>\n<\/td>\n
\n
I use either organic Eden or Goya <\/span><\/div>\n<\/td>\n<\/tr>\n
\n
2 cups fresh or frozen corn kernels<\/span><\/div>\n<\/td>\n
\n
I use organic frozen usually<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
\u00bd cup minced cilantro<\/span><\/div>\n<\/td>\n
\n
I serve mine on the side<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
Salt to taste<\/span><\/div>\n<\/td>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n
The Condiments:<\/span><\/div>\n
<\/div>\n\n\n\n\n\n\n\n\n
\n
Minced cilantro<\/span><\/div>\n<\/td>\n
<\/td>\n<\/tr>\n
\n
Diced ripe avocado<\/span><\/div>\n<\/td>\n
<\/td>\n<\/tr>\n
\n
Grated pepper or Monterey jack cheese<\/span><\/div>\n<\/td>\n
\n
Vegan soy or other imitation cheese<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
Extra jalapenos chopped<\/span><\/div>\n<\/td>\n
<\/td>\n<\/tr>\n
\n
Handmade tortillas strips (recipe below)<\/span><\/div>\n<\/td>\n
\n
I buy a stack of the inexpensive Mexican brand sold at local grocery stores<\/span><\/div>\n<\/td>\n<\/tr>\n
\n
Yoghurt or sour cream<\/span><\/div>\n<\/td>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>Heat the oil in a deep dutch oven over medium high heat<\/span><\/div>\n
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>Saute the peppers, onion, garlic, oregano, cumin and chili powder for 3 minute, until the onion is translucent, stirring often.\u00a0 <\/span><\/div>\n
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>Add the jalapeno and tomatoes; continue stirring for one minute<\/span><\/div>\n
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>Add the broth and the chicken pieces<\/span><\/div>\n
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>Bring to a boil, reduce heat and simmer uncovered for 20 minutes<\/span><\/div>\n
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>Add the black beans and corn and return the soup to a boil, then reduce to low simmer and season with salt.<\/span><\/div>\n
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>Prepare the cilantro, avocado, cheese, jalapeno and yoghurt condiments and place in separate serving bowls for each guest to add to their own soup<\/span><\/div>\n
\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>Prepare the handmade tortillas strips (hint– it is key to make your own):<\/span><\/div>\n
o\u00a0\u00a0 <\/span><\/span>Take a stack of tortillas about 1 -2 inches high and cut in half; then stack both halves on top of each other and make 1\/8 inch wide slices through all layers to make strips<\/span><\/div>\n
o\u00a0\u00a0 <\/span><\/span>Cover the bottom of a frying pan with oil;\u00a0 <\/span><\/div>\n
o\u00a0\u00a0 <\/span><\/span>Heat the oil over medium heat<\/span><\/div>\n
o\u00a0\u00a0 <\/span><\/span>Sprinkle the hand cut strips over the oil; season generously with salt<\/span><\/div>\n
o\u00a0\u00a0 <\/span><\/span>Stir and turn the strips until they brown and get little crunchy<\/span><\/div>\n
o\u00a0\u00a0 <\/span><\/span>Serve these separately for guests to add to their soup.<\/span><\/div>\n
<\/div>\n
—–<\/span><\/div>\n
\u00a0 \u00a0 \u00a0And here it is \u2013 the well loved page from my Whole Foods Market Cookbook:<\/span><\/div>\n
<\/div>\n
\u00a0<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"
\u00a0 \u00a0 \u00a0The signature recipe at our house has become \u201cTortilla Soup\u201d and for me it signifies coming home. Just the words alone immediately bring to mind the joy of being surrounded by family and friends.\u00a0 Tortilla Soup has become … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":62,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false},"categories":[61,81,1],"tags":[95,134,133,127,93,90,92,96,132,89,91,94],"jetpack_featured_media_url":"http:\/\/www.cookingupstories.com\/wp-content\/uploads\/2011\/11\/Tortilla-2BSoup.jpeg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5EkKv-E","jetpack_likes_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/posts\/40"}],"collection":[{"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/comments?post=40"}],"version-history":[{"count":2,"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/posts\/40\/revisions"}],"predecessor-version":[{"id":86,"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/posts\/40\/revisions\/86"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/media\/62"}],"wp:attachment":[{"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/media?parent=40"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/categories?post=40"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cookingupstories.com\/wp-json\/wp\/v2\/tags?post=40"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}