Mexican Tortilla Soup with Avocado and Cilantro
Made with heating spices, fresh vegetables, crunchy tortilla strips, and a full-bodied broth, the Chopra Center’s rendition of this classic recipe will warm you from the inside out during the cool, rainy months of April.
2 teaspoons ghee or olive oil
1 cup leeks or red onion, chopped
1 teaspoon Braggs Liquid Amino Acid or tamari sauce
1 teaspoon black pepper
½ teaspoon red chili flakes
1 teaspoon chili powder (mild)
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon marjoram
1 cup carrot, cut into bite-size pieces
½ cup green bell pepper, chopped
4 cups of vegetable stock
1 cup corn, fresh or frozen (use organic if possible)
¼ cup roasted red pepper, fresh or from a jar, chopped
2 corn tortillas, cut into 1-inch strips
1 cup fresh avocado, cubed
¼ cup cilantro, chopped
Several sprigs of cilantro with stems (for garnish)
In a soup pot, heat 1 teaspoon of the ghee and add the leeks. Add the Braggs, pepper, and other spices. Sauté for 1 minute. Next, add the carrots and bell pepper. Sauté for 2 minutes and then add ½ cup vegetable stock. Continue to simmer 4-5 minutes. Add the corn, roasted pepper, and the rest of the stock. Allow the soup to simmer until the carrots are almost soft.
In a small sauté pan, heat the remaining 1 teaspoon of ghee and add the tortillas. Quickly stir-fry the tortillas until they become crisp. Remove from heat and stir the tortillas into the soup along with the chopped cilantro. Divide the avocado among individual bowls. Ladle the soup over the avocado and garnish with the cilantro sprigs. Serve right away.