I had double jaw surgery back in April of 2017, so I was very limited on food I could eat, given my jaw was wired shut for 5 weeks, then elastic’ed shut for another 10 weeks. I craved Mexican food the entire time, so I learned how to make a salty & delicious tortilla soup.
Ingredients:
3 cups vegetable stock
1 can Hatch green chiles (optional)
1 can corn
1 can diced tomatoes
1/2 cup enchilada sauce (I use Rosarita brand)
1 can black beans
1 can jalapeno peppers (optional)
~1 tbsp garlic salt
Chile powder, salt, Cheyenne pepper, and paprika to taste
Drain everything but the chiles. Bring everything up to a simmer in a pot on the stove, then after about 45-60 mins of simmering put all of it into a food processor and blend it.
You don’t have to blend it, that’s just the only way I could eat it when my face was broken and now I just like that texture.
After you blend it, serve it in a bowl with shredded cheese and guacamole on top! You can also crumble tortilla chips on top or serve with a fresh tortilla. For vegan serve w/out cheese.