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Plant Based Tortilla Soup – AntiCancer Food!

By November 30, 2016 Brunch, Dinner, Lunch, Recipe

Plant Based Tortilla Soup

I am just like anyone else!  I have some seriously guilty pleasures in life and tortilla soup is one of them.  Honestly, there  is not anything in conventional tortilla soup that is so “bad” for you but it also lacks a healthy reputation because of the lack of things that it has that fuels the body and will help to make your body inhospitable to cancer.  So we changed that and gave Tortilla Soup a G2K facelift.  

Anti-Cancer Food 

You might be wondering why I would call this an anticancer food.  The main reason? Because the first step in eating anticancer foods is finding food you want to eat.  I got an email a few days ago saying this… “I try to eat healthily but I if I have to eat one more piece of steamed broccoli I am going to flip my healthy lid!” Oh no! That is not a good way to start your anticancer lifestyle!  You need to eat foods that you like and will continue to eat and never ever feel like you are desperate for something to eat that promotes cancer! This is a plant based recipe and full of good for you foods, but it also fills a food void.  It fills that comfort food void.  Food that you are excited about and not dreading.  Even anticancer eating should make you excited to eat.  Trust me this plant based Tortilla Soup will leave you wanting more!  

tortilla soup

Plant Based Tortilla Soup

½ bulb of fresh garlic
10 cremini mushrooms, stemmed and quartered
3 tbs of olive oil
1 tsp sea salt, divided
1 tsp ground cumin, divided
1 tsp chili powder, divided
1 tsp paprika, divided
2 tbs of ghee
4 organic corn tortillas, cut into ½ inch strips
1 carrot finely diced
1 celery stalk, finely diced
1 onion, finely diced
1 green chili, finely diced
1 red bell pepper, finely diced
4 cups chicken stock or veggie stock
2 tbs of tomato paste
1 can organic tomatoes with green chilies
1 cup black beans, if canned drain and rinsed
¼ tsp red chili flakes
1 tsp arrowroot starch
½ cup of hot water
1 cup fresh cilantro, finely chopped
juice of 1 lime

Raw cheddar cheese
Purple onion
Sliced Avocado
Lime wedges

Pre-heat oven to 425, line a roast pan with parchment. Cut the top off of 1/5 of a garlic bulb and place on roasting pan. On the same pan add mushrooms. Drizzle olive oil, sprinkle ½ tsp of each salt, cumin, chili powder, and paprika over the top of mushrooms and garlic. Mix gently with hands or tongs. Cook for 10 mins until mushrooms are slightly crisp.

In a large stock pot add 2 tbs of ghee. Heat well and add tortilla strips, cook until edges brown and they are slightly crisp. Remove strips from pan and set aside to drain on paper towel. After garlic has cooled, remove outside skin by smashing in your fingers to reveal inside flesh of the garlic. Add next 5 ingredients (up to chicken stock) cook until slightly soft 3 -4 minutes. Mince soft garlic and add to mixture. Add stock, tomato paste, tomatoes with green chilies, black beans, remainder of spices, and red chili flakes. Mix well and bring to a boil. Turn heat to a slow simmer and cook for 15-20 minutes. In a small bowl add hot water and arrowroot whisk until well blended. Add to soup and simmer for 10 minutes. Return tortillas to the pot; add roasted mushrooms, fresh cilantro, and juice of lime. Simmer for up to 1 hour.

Top with any or all suggested toppings.

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