Some people may know that I used to live in Mexico. I spent many years living there, learning the culture and exploring the cuisine. I must admit, when I first arrived to Mexico I couldn’t stand the food. However my favorite time of the day was always lunchtime, where the most interesting food is served. Today I am inspiring you with my perfect Mexican lunch.
Slowly, with time I opened my mind and taste buds, and learned to love the complexity of the flavors. It was new, fresh, and different. It was layers of flavors that I would never imagine to mix. Over the years I asked a lot of questions, learned how to cook many Mexican dishes from the locals, and learned to fuse those delicious flavors with the foods I love.
One of my favorites was always the Mexican tortilla soup. On rainy days when you’re looking for some comfort food, my perfect Mexican lunch always hits the spot. The mix of fresh avocado and cilantro on top of a hot hearty soup is mind blowing.
This recipe I am sharing with you is my take on a healthier tortilla soup. The perfect Mexican lunch is vegetarian and gluten-free. It’s a pot full of wholesome and delicious veggies, beans and spices which is quick and easy to make. Hopefully you’ll try it out and love it as much as I do! Happy Cooking!
INGREDIENTS
1/2 small onion, chopped
1 tbsp. avocado oil or ghee
1 cup of vegetable or chicken broth
1 can (14 ounce) crushed tomatoes
3/4 cup corn kernels
1 can (3 1/2 ounces) chopped green chili peppers
1 can (14-19 ounces) black beans, rinsed and drained (or mixed beans)
1/2 cup cooked rice
1 tsp ground cumin
1 tsp garlic powder or fresh chopped
½ tsp smoked paprika
Salt and pepper to taste
Garnish with fresh Jalapenos, cilantro, avocado slices
DIRECTIONS
In a 2-quart pot coated heat up 1 teaspoon avocado oil or ghee over medium-high heat.
Add the onion and cook, stirring, for 1 minute. Then add tomatoes, broth, corn, and chili peppers and bring to a boil.
Once soup has come to a boil, add the beans, rice, and spices. Remove from heat, cover, and let stand for 10 minutes. Serve and add fresh garnish – avocado slices, cilantro and jalapenos.
- If you prefer meat and don’t eat grains, you can omit the rice and add 1 cup of cooked chicken (roasted, boiled or grilled).