Wednesday, October 3, 2007

Speedy tortilla soup

2 T. grapeseed oil
1 jar cilantro salsa (or any kind of chunky salsa)
2 cans Westbrae Unchicken Broth
1 container White Wave Seitan (Chicken Style)
poultry seasoning, to taste (it's veggie)
pepper, to taste
1 package shredded veggie cheese
8 - 10 white corn tortillas, cut into thin strips
1/4 vegetable oil (I used grapeseed oil)

Heat olive oil in skillet. Add shredded seitan. Sauté for 3 -5 minutes. Add poultry seasoning and pepper. Turn off heat.

In a large saucepan, combine salsa, unchicken broth & seitan. You may also add the broth from the White Wave container. Bring to a boil over high heat then reduce to low heat. Cook for 10 minutes, stirring occasionally.

While soup is cooking, pour oil in heavy skillet and heat over high heat for 3 minutes. Place a handful of tortilla strips into the oil and fry until crisp (about 1 minute). Flip if desired. Drain on paper towels. Contiinue until all of strips are fried.

Top each bowl with fried tortilla chips and 1/4 c. veggie cheese.

Makes 4 - 6 servings.


Add more herbs & spices like cilantro, parsley, cumin, even chili powder.

Instead of frying, spray a cookie sheet with nonstick spray and spread strips evenly out on tray. Heat at 350 degrees F until crispy (you may want to flip these, too).

Add 3 slices of avocado to each bowl of soup before serving.