Meals Matter

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Contributed By: menfe
Morty

The flavors of vegetables and spices combine beautifully in this dish...and the tortillas give it an interesting texture!

Ingredients

8-10 cloves Garlic, crushed

2 tbsp Light olive oil

1/2 tsp Black pepper

2 Whole leeks (with greens removed)

2 Red bell peppers

1 White onion (tennis ball size)

2 Celery stalks

1 bunch Cilantro (with stems removed)

2 Tomatoes

1 tbsp Coriander

2 tsp Cumin

32-40 oz Chicken Stock

12 Small corn tortillas

Preparation

1. In a 4-6 quart stock pot, add garlic, olive oil and pepper and saute.

2. Coursely chop leeks, bell pepper, onion, celery, cilantro and tomatoes then put them in the stock pot. Add coriander and cumin and chicken stock.

3. Simmer 25 minutes. Rip tortillas into quarters, place into pot and continue simmering another 8-10 minutes.

Cook's Notes

Swanson's Chicken Broth may be used instead of the chicken stock. Or beef stock may be substituted for part of the chicken stock. Try a touch of Cayanne pepper for an interesting addition. Enjoy!!

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