Today I am making Enchilada Soup w/ avocado.
You need 1 tbsp of olive oil, 6 cloves of garlic (minced), 1 tbsp cilantro (chopped) 8 corn tortillas, 2 lbs of seitan, 1 15 oz can of pureed tomatoes, 2 onions (finely chopped), 6 cups of vegetable broth , 2 cups of water, 1 6oz can of tomato paste, 1tbsp ground cumin, 2 tsp chili powder, 2 bay leaves, ground red pepper to taste, 3/4 cup cheddar Daiya cheese and 1 avocado (peeled, pitted, diced)
I know it looks like alot of ingredients and work but it will be so worth it. It is yummilicious.
warm olive oil in a large pot over medium-low heat. add garlic and cilantro and saute that for 3 minutes. keep a close eye cause those suckers burn quickly and it will be very bitter. tear up 4 of the tortillas into 1 inch squares and add to the pot. saute that until it is nice and soft for about 5 minutes. try not to burn. while the tortillas are cooking slice the chicken or tofu into bite-size pieces. add the chicken, pureed tomatoes, onions, broth, water, tomato paste, cumin, chili powder and bay leaves. let it boil over high heat. once it starts boiling reduce heat to low and add the ground red pepper and let it simmer for 30 minutes stirring from time to time.
now go get a nice glass of wine because we are half way done.
preheat your oven to 400 degrees. using your special kitchen scissors or really good pizza slicer (am sure that there is a proper name but that is what I call it) cut the remaining tortillas into 1/4 inch wide strips and place them on a baking sheet in a single layer. bake until they are LIGHTLY browned, about 7 minutes. let them cool away from the oven so they will be nice and crispy. after the soup has simmered for 30 minutes remove the bay leaves. sometimes I can't find them which is fine. just don't forget to warn everyone that the bay leaves aren't really edible and they should dispose of them nicely on a napkin and not the nice tablecloth you just bought.
oh wait I just spaced out there.
ladle a portion of the soup into a bowl and top with the shredded cheese, diced avocado and tortilla strips and enjoy!
This recipe serves 8 adults. Go ahead and pack the extras for lunch or freeze it for those days you just don't have the time to cook a full meal.
This recipe was taken from a cookbook called Eating for Life by Bill Phillips. I did tweak it. My husband bought this a couple of years back when he wanted a change in his life. It was more like here 'make me some'. He didn't like most of the food because it was 'too healthy'. I thought it was really great recipes and I just adapted most of them to be dairy-free.