It’s quickly changing into the winter season, at least here in the NYC area. Goodbye 65 degree lazy Sundays and hello morning flurries! On that same note, adios rooftop tacos and margs and hola tortilla soup! Alas, not even a blistering cold winter day can discourage me from eating some sort of Mexican food.
However, soups and I have a rocky relationship. I can’t ever decide if soups are enough to satiate me. It’s hard for me to conceptualize “drinking” my meals. As you can probably guess, I’ve never done a juice cleanse. BUT, add in some lean proteins, hearty veggies and zucchini noodles and we’ve got ourselves a Mexican feast… in a soup! I can dig that.
Don’t get me wrong, I love a good miso soup as an appetizer or a bowl of tomato basil with a sandwich. But soups as the main event? Eh, maybe for lunch. There are a few exceptions of course, like a solid chicken noodle or an egg drop. Another exception? This tortilla soup with zucchini noodles. Oh my, it’s so filling and flavorful!
What’s the secret? Adding in the zucchini noodles at the end. The noodles offer more fiber and nutrients to fill you up and keep you satisfied. The noodles pair well with the texture of the warmed avocado and take on the flavors of the cumin, paprika, oregano and chili powder.
Honestly, my kitchen smelt so amazing that I kept the pot of soup out on the stove for a while to enjoy the aroma!
The best part about this soup is that it can easily be prepared in advance and enjoyed as lunch or dinner later. When you prepare it, leave out the zucchini noodles. Then, when you reheat the soup on the stovetop, just add in the zucchini noodles once it boils up and cook for two minutes at a simmer. Top with the crunchy and salty tortilla strips and dinner is served!
Don’t get me wrong, I love this soup to death, but….. I’m already looking forward to outdoor tacos and margs at La Esquina next summer. Too soon? Or too late?