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Tortilla Soup​- 7.5

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6-8 servings

INGREDIENTS (Seven Point Five)

  • 1 tablespoon cooking oil, of preference
  • 3 clove garlic, minced
  • 1 small white onion, diced
  • 2 tablespoons cilantro stems (chopped)
  • 4 green onions (chopped)
  • 1 medium carrot (diced)
  • 1 can (14 1/2 ounces) tomatoes
  • 1 can (4 ounces) green chiles
  • ½ cup black beans
  • ½ cup corn
  • ⅛ teaspoon dried oregano
  • ⅛ teaspoon cumin
  • ⅛ teaspoon chili powder
  • 5 cups stock
  • 4 corn tortillas(torn in small pieces)
  • 1/2 teaspoon black pepper
  • kosher salt to taste
  • 2 tablespoons lime juice
  • 1/2 cup vegetable oil (more or less as needed for frying)
  • 5 corn tortillas (cut into ribbons about 1/2-inch wide or so)
  • 8 oz Misha’s 7.5 cheese
  • fresh cilantro, for garnish

INSTRUCTIONS

  1. In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until the onions start to become translucent.
  2. Add cilantro stems, green onions and carrots saute 3-5 mins over medium heat.
  3. Add tomatoes, green chiles, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally.
  4. Add broth, stir and bring to a simmer.
  5. Add torn tortilla pieces and cheese to allow to heat through.
  6. With an immersion blender , puree soup to desired consistency, add lime juice, salt and pepper.
  7. When the soup is almost ready, heat about 1 inch of vegetable oil in a deep saucepan to approximately 360 F.
  8. Cook tortilla strips in batches until crispy–just a few seconds for each batch. Transfer to a paper towel lined plate Season with salt.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • 3 cups/ serves 5-6

INGREDIENTS (Smoked Cheddar)

Macaroni & Cheese

  • 1 1/2 cups (dairy-free) butter
  • 2 tbsp all-purpose flour
  • 3 cups (cashew) milk
  • 1 cup vegetable stock
  • 3 tbsp dijon mustard
  • 1/2 cup nutritional yeast (optional)
  • 4 ounces Misha’s Smoked Cheddar cheese
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp mushroom powder
  • 1/2 tsp nutmeg
  • 1 tsp of salt
  • 1 tsp black pepper

INSTRUCTIONS

  1. Cook the pasta according to the package’s directions. Drain and set aside.

  2. Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Cook for approximately one minute, whisking often.

  3. Slowly pour in about 2 cups or so of milk, whisking constantly until smooth. Slowly pour in the remaining liquids, while whisking for 2-4 minutes until combined and smooth.

  4. Remove sauce off the heat and add mustard, nutritional yeast, the remaining spices, salt, and pepper. Whisk in smoked cheddar cheese. Combine drained pasta with cheese sauce and serve.

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