Millet Tortilla Soup

I just love Mexican flavors, they seem to be made for vegetables.  My husband is not crazy about tomato based soup, though he loves chili, go figure.  This recipe has a mild, but nourishing chicken broth base.  Sometimes I throw in a jar of tomatoes, because I love the things!

Even though the list of ingredients is long, do not be overwhelmed.  This is a really quick soup to throw together and will turn out delicious even if you don't have an ingredient or two.  So just use up what you have laying around.

I always try to make a large pot because it freezes wonderfully.  Unfortunately we always eat more than I expect and there is not much left for freezing either way.  It is great left over and is a great time saver to cook once and just reheat on the stove a few days later.

Relishing the cool weather and the end of soup season.  Though I am NOT looking forward to covering my garden again this week!  Enjoy and stay warm.

1/2 cup millet
4 cups chicken stock
1 tablespoon coconut oil
2 carrots, chopped
1 red bell pepper, chopped
1 small jalapeno
1 medium onion
3 garlic cloves
2 teaspoons ground cumin
2 green onions, sliced
½ cup cilantro, chopped
2/3 cup frozen corn
Juice of 1 lime
Salt and pepper to taste
1 avocado - sliced
Pepper jack cheese
Tortilla chips

Cook millet in chicken stock (cooking chart). Sautee carrots, peppers and onions in coconut oil for 5 minutes. Add garlic and cumin, cook 1 more minute. Mix in millet, green onions, cilantro, corn, lime juice and salt and pepper to taste. Garnish with avocado cheese and chips.

links; Menu Plan Monday, Happy Homemaker Monday, Monday Mania, Tasty Tuesday, Tempt my Tummy, Tuesday Twister, Hearth and Soul Hop