MAKING HEALTHY AT HOME COOKING EASIER - MONDAY WEEKNIGHT MENUS - TORTILLA SOUP RECIPE

ENJOYING TORTILLA SOUP THIS WINTER
(Written by Sheila Gail Landgraf)

We've had spring in the winter here in the south along with many storms and high winds.  Always after that happens we can expect a cold front......so here is another good soup recipe to enjoy during this winter time.  The menu for tonight is:  Shredded Lettuce Salad with Guacamole, Tortilla Soup, and if this is a feast night for you; Chocolate Ice Cream Tacos.  If you are like me, you are losing that ten extra pounds that crept up over the holidays and leaving off the ice cream.

SHREDDED LETTUCE SALAD WITH GUACAMOLE

Ingredients:

2 ripe avocados

1 medium fresh tomato

2 Tablespoons minced onion

1 tablespoon lemon juice

½ teaspoon lemon juice

½ teaspoon salt

Dash of chili powder

3 cups shredded lettuce

Preparation:

Peel and mash avocados.  Peel and dice tomato.  Add tomato, onion, lemon juice, salt and chili powder to avocados.  Serve over shredded lettuce, toasted tortillas or corn chips.

TORTILLA SOUP

Ingredients:

1 Onion
3 cloves garlic
1 Tablespoon Olive Oil
3 Teaspoons Chili Powder
1 Teaspoon Dried Oregano
1 28 ounce can of crushed tomatoes
1 10. 5 ounce can condensed chicken broth
1-1/4 cups water
1 cup cooked shoe peg corn kernels
1 cup white hominy
1 4 ounce can chopped green chili peppers
1 15 ounce can black beans rinsed and drained
1/4 cup chopped fresh cilantro
3 cups shredded cooked chicken
crushed tortilla chips
1 sliced avocado
shredded Monterrey jack cheese
chopped green onion

Preparation:

In a medium stock pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

Stir in corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 10 minutes.

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

CHOCOLATE ICE CREAM TACOS

Ingredients:

6 Old El Paso flour tortillas for soft tacos and fajitas (6 inch)

1 bag (10 oz) semisweet chocolate chips

2 tablespoons coconut oil

6 scoops vanilla ice cream

Candy sprinkles

Preparation:

Heat oven to 350 degrees F.  Line cookie sheet with cooking parchment paper.  Make 6 foil shaped balls and fold tortillas over balls to create taco shapes.  Place on cookie sheet.  Bake tortillas about 10 minutes or until lightly browned and crisp.  Cool.  Place cooled pan of tortillas in freezer 10 to 15 minutes or until cold. 

In a medium microwavable bowl heat chocolate chips and oil in 30 second increments, stirring after each, until melted and smooth.  Spoon or brush melted chocolate mixture on inside of each shell to coat.  Place them back on the tray and freeze another 10 to 15 minutes until cold and chocolate is hardened.  Reserve the remaining chocolate.

While chocolate is hardening let ice cream soften a bit.  Once shells are cold they are ready to fill with ice cream.  Fill each shell to the edges with ice cream being careful not to break the shells.  The chocolate may crack a bit, but that is okay.  Place the ice cream filled tacos back on the tray in the freezer 1 to 2 hours or until ice cream is very firm.

Reheat the reserved chocolate coating in microwave 30 to 60 seconds as necessary.  Pour chocolate into wide container, like a small loaf pan.  Remove ice cream tacos from freezer and working quickly dip each taco into the chocolate coating, being sure to seal the ice cream completely and add candy sprinkles.  Place back on parchment lined cookie sheet and freeze another 2 hours or until firm before serving.