When my kids were little and had a cold, I didn't head for a can of Campbells Chicken Noodle soup like my mother did and her mother did before her. No dead birdie parts floating in a bowl for my kids! I made them a healthy bowl of Fiesta Soup, one of my favorite recipes included in my book The Simple Little Vegan Slow Cooker (Book Publishers). A friend called the other day to tell me how much he loved this recipe and during our conversation I realized that everyone loves to add their own touches to recipes. My original recipe didn't call for Boca crumbles, but he added them nonetheless. Also, my recipe calls for corn, but he added carrots instead. No matter, the point is, it's a great soup packed with vitamin C and it tastes wonderful. When I developed the recipe, and when the book was first published, there was no such thing as Quorn Chik'n Tenders. But now that I have discovered them, I always include them as well. I hope you enjoy this recipe as much as I do. My now grown kids make it for their wives and children when they are sick. I'm happy to have stopped the cycle of violence in the kitchen.
For the crockpot or in a regular stock pot.
2 cans tomato sauce
1 can tomato paste
4 cups veggie broth (or use bouillion)
1 bunch green onions
1 cup frozen corn
1 can black beans
1 tablespoon chili powder
2 tablespoons olive oil
1 small can sliced black olives
3-4 tablespoons shredded cilantro leaves
1-2 tablespoons fajita seasoning (optional)*
1 cup Quorn Chik'n tenders (optional)
1 teaspoon garlic salt
Shredded chedder and sour cream (real or vegan)
Corn tortilla chips
Add all ingredients except the cheese, sour cream and chips to your slow cooker. Allow to simmer on low for about 6-8 hours. If cooking on stove top, simmer on low for 1-2 hours.
To serve: Place a handful of broken tortilla chips in a deep soup bowl. Ladle on the Fiesta Soup over the chips. Add shredded chedder and a dollop of sour cream just before serving. Yum!
*I keep an envelope of fajita seasoning open in the pantry and add a few tablespoons to this and other Mexican recipes. It adds a nice kick. If you like your tortilla soup really spicy, add crushed red pepper flakes, chilis or jalapenos.