Inspired by Tortilla Soup, this recipe has a lot going for it. Besides being very tasty, it’s also easy to make. No long simmer times needed. Just combine the ingredients in a bowl, stir, heat, and serve.
INGREDIENTS
- 2/3 CUP WATER
- 1/3 CUP TOMATO SAUCE
- 1/3 CUP MILK OF CHOICE
- 2 TEASPOONS ANCHO BROTH MIX
- 1 TEASPOON MINCED CILANTRO
- SALT OF CHOICE, TO TASTE
The recipe yields 1 1/3 cups of liquid soup, leaving lots of room in a 4-cup bowl for additional proteins, vegetables, and noodles.
My additions are usually Konjac Noodles, as well as pre-cooked frozen proteins, like Meatballs, and frozen vegetables, like Broccoli, Okra, Carrots, and Edamame. My milk of choice is Coconut Milk and, if needed, I opt for Miso in lieu of salt.
Feel free to tweak the recipe to your tastes and enjoy whatever additions you want.
TIPS & TRICKS
This is not a thick soup, but you can add thickeners, like a flour or cornstarch slurry, or even dry instant mashed potatoes, to achieve your desired thickness.
I created this recipe to solve my soup issues. Containing anti-inflammatory foods, this single serving soup is part of my beneficial diet. Those anti-inflammatory foods being Tomatoes, the ingredients in the Broth Mix, and most of my additions.
The Broth Mix is also a handy cooking shortcut.
I love this soup and I hope you do too. Feel free to check out my other recipes.
Happy Cooking, Happy Living.
-Jen, aka. “Power Chair Dorothy”
Not in Kansas Anymore 