Monday, January 31, 2011

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.


  1. This recipe looks delicious, but how much millet should we add?

  2. Perfect! I was missingmy Tortilla soup because it is tomato based...Happy day! Thanks for sharing this one!

  3. You could really make it as millet-y as you would like. I use a 1/2 cup dry. I added it to the list of ingredients now. Thanks for the heads up :)

  4. Delish! We thoroughly enjoyed this on such a cold night like tonight. I subbed canned green chilies for the jalapeno and omitted the green onions since I didn't have any. I also used a lemon instead of a lime. Turned out delish!

  5. This soup is totally perfect. Love love love all the garnishes, the flavors come together so nicely. My husband doesn't like it too millet-y so we put a little extra stock. Yum, thank you!

    You say you add it dry- is millet not as high in phytic acid since it is a gluten free grain?

  6. Millet is low in phytic acid, though it doesn't hurt to soak still. Glad you enjoyed it!


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