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.<\/p>\n\n\n\n
Ingredients:<\/em> 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. <\/em> 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 … Continue readingVegetarian Tortilla Soup<\/span><\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":360,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[63],"tags":[46,20,39,40,38,17,21,22,24,23],"_links":{"self":[{"href":"https:\/\/heffern.net\/lena\/index.php\/wp-json\/wp\/v2\/posts\/359"}],"collection":[{"href":"https:\/\/heffern.net\/lena\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heffern.net\/lena\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heffern.net\/lena\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heffern.net\/lena\/index.php\/wp-json\/wp\/v2\/comments?post=359"}],"version-history":[{"count":4,"href":"https:\/\/heffern.net\/lena\/index.php\/wp-json\/wp\/v2\/posts\/359\/revisions"}],"predecessor-version":[{"id":382,"href":"https:\/\/heffern.net\/lena\/index.php\/wp-json\/wp\/v2\/posts\/359\/revisions\/382"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heffern.net\/lena\/index.php\/wp-json\/wp\/v2\/media\/360"}],"wp:attachment":[{"href":"https:\/\/heffern.net\/lena\/index.php\/wp-json\/wp\/v2\/media?parent=359"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heffern.net\/lena\/index.php\/wp-json\/wp\/v2\/categories?post=359"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heffern.net\/lena\/index.php\/wp-json\/wp\/v2\/tags?post=359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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<\/p>\n\n\n\n
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. <\/em>
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.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"