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.


8 comments:

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

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

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  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 :)

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  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!

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  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?

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

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It's rude to eat and run. Humor me with conversation please!

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