During a recent retreat a note to the Guestmaster was picked up. It said something to the effect that the Tortilla Soup made the retreatant want to stand up and shout for joy! In honor of the privileged environment no one stands up in the dining hall and shouts for joy, at least not in a way that others would be aware of. It is quite fun, though, to imagine all the internal jumping for joy taking place for the only person we truly know to be experiencing the joy, this one sweet and precious human in our care. Here’s to an untold number of joyful moments wherever we may be. And here’s a recipe for a very simple soup that might just unlock some of that joy.
In gasshō,
Sequoia
Tortilla Soup
Serves 6
14 oz crushed tomatoes
2 avocadoes, chopped
6 corn tortillas (6-inch taco-sized)
½ tsp salt
3 oz feta
2 cups corn
14 oz canned black beans, rinsed and drained (or 1.75 cups of fresh cooked)
32 oz (4 cups) vegetable stock
1 cup chopped onion
2 cloves garlic
1 tsp. ground cumin
- Prepare ingredients: Preheat the oven to 475 degrees. Stack the tortillas and slice them into ½” wide x 2” long strips. Spray a baking sheet with non-stick spray. Arrange the strips in a single layer. Bake 6-8 minutes or until golden brown. While strips are hot, sprinkle them with salt.
- Make the soup: Spray a medium size pot with nonstick cooking spray. Add the onion and garlic, cook 4 to 5 minutes or until softened, stirring occasionally. Stir in the cumin, then the canned tomatoes and vegetable stock. Simmer for about 3 minutes. Next add the corn and black beans. Cook for 8 to 10 minutes (or longer), until slightly thickened, stirring occasionally. Season with salt and pepper.
- Serve the soup with the avocado, tortilla strips, and feta on the side.