I’ve been a little nervous to post this since I have never really shared my recipes before. I rarely measure anything, so it is kind of hard to tell others how to make something that I just instinctively make. I actually had to make this a few times just to get the accurate measurements. Stephen was pretty excited about that. We really love this soup. So without further ado…
1 package tempeh
1 10 oz package of sliced portabella mushrooms
3 bell peppers
2 15.25 oz cans of sweet corn
2 14.5 oz cans of tomatoes with chipotle peppers
2 14.5 oz cans of tomatoes with green chilies
First, cut your tempeh into spoon sized pieces. I like to cut 1/4 inch pieces down the long part and then I cut those into thirds. Use cooking spray or a light coating of oil to cook the tempeh on medium high until they are a bit crisp on the outside. Sprinkle a pinch of salt & pepper and 1 tsp garlic powder on them as they cook. Next add your mushrooms. If any of them are on the large side, break them into smaller pieces. Slice your peppers into bite sized pieces. I prefer mine to be around 1/2 inch x 1 inch. Feel free to use a mixture of yellow, red, and green bell peppers if you want, but it won’t hurt the soup if you go all green. When the mushrooms have cooked down and gotten darker, add your peppers. You are going to want to add a pinch of salt to help them sweat. Drain your cans of corn (and give them a rinse if they have salt added. I prefer to get the no salt added, so I skip this step). Add the corn and 1tsp cumin and let the corn cook for a few minutes. You’ll hear some popping and sizzling. This is to be expected. Next add the four cans of tomatoes in their juice. Fill those four cans with water and add them to the pot. Now add 1 tablespoon each of salt, pepper, garlic powder, and onion powder and 2 tablespoons of cumin. Turn the heat down to medium low and cover.
Toppings. I really love a good topping. In this case, the topping really makes the soup. Cut up wedges of limes and some jalapeños, scallions, cilantro, and avocado. Take a small stack of flour tortillas and cut the stack into quarters. Then from the triangle tip outwards, cut strips. In a frying pan (with oil or spray) over medium high heat, cook the tortillas with a pinch of salt, pepper, and garlic powder. Make sure to toss the tortillas to get them crispy on both sides .
Let the soup cook covered for at least thirty minutes. I know it’s hard to resist it right now with it staring you in the face, but snack on a crispy piece of tortilla and some avocado while you wait. When it is finally ready, layer your soup with your toppings. I save the strips for last and give a nice squeeze of lime on them.
Now if you’ll excuse me, I’ve got some soup to eat.
Check back soon for more recipes!