Tortilla Soup

Smack-it Tortilla Soup

(Plant based, No fat - Esselstyn - option)


3 cups water or vegetable broth
1 medium size carrot
1 celery stalk
1 green onion (whole) or slice of onion of choice (red, yellow, etc.) rind removed
1 slice yellow squash
1 roma tomato
1 slice red bell pepper
1 slice green or red cabbage
1 clove of garlic
2 white or yellow corn tortilla’s
1 Knorr’s chicken boullion cube.  If you are vegetarian, use a “not chicken” boullion cube from Whole Foods.
1-2 tsp. Mrs. Dash’s southwest chipotle or taco seasoning
5 shakes of season salt and dash of season pepper
1/4 – 1/2 cup black beans from a can, any brand (preferably low sodium)
1/4 – 1/2 cup canned corn, any brand (preferably low sodium)
handful of tortilla chips, any brand or Baked! Tostitos® Scoops!® (no-fat option)
guacamole (optional)
juice of 1 lime (optional)
PepperSmack™ pepper paste, coarse pepper or pepper dust 


All the above ingredients go into blender or Vitamix machine.  Turn on high and emulsify to liquid broth.  Transfer to large pot.  Add black beans, corn.  Cook mixture in pot until boiling, then turn down and simmer 10 minutes.  Transfer back to blender or Vitamix machine.  Add handful of tortilla chips.  Again turn on low speed for two minutes.  Serve in bowl over pre-cooked rice (brown rice optional) or by itself.  Eat with chips and guacamole with lime juice squeezed on top.  Of course, additional PepperSmack™ pepper paste, coarse pepper or pepper dust can be used in finished soup.