For many years, I set the idea of mindfulness on a shelf in my mind. Much like a cherished heirloom or fragile gift, I admired it from afar but dared not come close for fear of shattering the illusion I had worked so carefully to …
This tortilla soup is sweet, salty and crunchy. A dish that comes together in no time.
“Mise en Place” meaning “everything in its place” is key when beginning your cooking journey. Before beginning any recipe, first read over the recipe, find out what ingredients, and which appliances you’ll need and set them aside. Doing so makes the whole process much more simple and enjoyable!
Pro Tip: Always use sharp knives when preparing your ingredients. Although it may seem counter-intuitive, using sharp knives can reduce the likelihood of cutting yourself. Of course, being mindful and learning the proper knife skills and how to cut also helps!
If necessary, add a cup of water or extra veggie broth to ensure there is enough liquid. If using an Instant Pot, simply stir the contents of your pot, cover, and set on high for 10 minutes. If cooking on the stovetop, start by sauteing your onions, garlic, and spices in a large pot over medium-high heat. Add liquids, and remaining veggies, stir, and cover. Stir occasionally and remove from heat once veggies are soft.
While your soup is cooking, heat tortilla chips in a shallow frying pan over high heat, using a spatula. Alternatively, you can bake the chips using a non-stick baking pan for 3-5 minutes at 350 degrees. Check once at the halfway point, to flip chips, ensuring they bake evenly. Set aside.
You can also try garnishing this dish with fresh ground pepper, avocado or even try adding a little salsa for some added flavor southwestern flavor. The options are limitless!
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