Monday, December 13, 2010

Healthy Tortilla Soup


 This soup is soo easy and comforting.  We have all been a little under the weather here and this was the perfect meal to perk us back up.  It has the right amount of spice (if you like it spicier add more cumin, a dash of cayenne, or some chipotle seasoning).  It is hearty with all the beans and the collard greens and crispy tortillas.  I hope you enjoy it as much as we did!

1 Tbsp olive oil
5 cloves of garlic, minced
1 bunch of collard greens, washed, stems removed and roughly chopped
4 cups of veggie stock
2 cups water
2 cans of cannellini beans
1 can kidney beans
1 small jar of salsa verde
1-2 tsp cumin
s/p

garnishes: (optional)
sliced avocado
broken tortilla chips
corn tortillas, crisped and sliced
cilantro

Heat oil in a large stock pot/dutch oven, over medium heat.  Add in the garlic and collard greens.  Saute for about 3-5 minutes, or until the greens soften and even start to brown up a bit.  Next, add in the stock, water, salsa verde, beans, cumin and s/p.  Cook until heated through, about 30 minutes.

To crisp up your tortillas, heat a skillet over medium heat and toast the tortilla  until each side is charred to your liking.  Slice into strips and top your soup with them.

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