Pantry Staple Tortilla Soup

This soup is a favorite in my house. Not only is it a kid pleaser, but it is easy on the chef. All the ingredients can be stored in the freezer or the pantry making it a go-to when the last grocery trip is a distant memory. Serve it with plenty of guacamole for a hearty and satisfying meal.

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Tortilla Soup

Author: Erica Leazenby, MD
Serves: 6
Time: 20 minutes

Ingredients:

• 1-2 Tablespoons olive oil

• 1 package organic frozen fajitas mix (onions and mixed bell peppers)

• 1 16-ounce organic jarred salsa (mild, medium or hot to fit your taste.)

• 3-4 cups organic stock (veggie or chicken)

• 1 1/2 tsp cumin

• 1 can organic back beans, rinsed and drained

• 1 tsp salt or to taste (use less if your stock contains sodium)

• Pepper to taste

• 1 small package frozen organic sweet corn

• Optional additional ingredients: cooked chicken, cilantro, lime, cheese, tortillas and avocado/guacamole

Directions:

1. Place 1-2 Tablespoons of olive oil in the bottom of a soup pot. Add the onion and pepper mix and gently sauté the veggies over medium heat until the peppers are soft and the onions are translucent.

2. Add the salsa and simmer the mixture for a few minutes until it is fragrant.

3. Add the stock, cumin, beans, salt and pepper. Simmer the mixture for an additional 10-15 minutes to allow the flavors to come together.

4. Add the corn just before serving. Adjust the salt and pepper to taste.

5. Serve the soup with organic tortilla chips (or grain-free cassava chips), a dollop of guacamole and sprinkle of cilantro. Enjoy!