Mexican Style Beef & Tortilla Noodle Soup
Makes approximately 3 servings
1 14.5-ounce can diced fire roasted tomatoes, including juice
2 cups low sodium beef stock (or chicken stock)
1/4 teaspoon salt, or to taste
1/4 teaspoon ground chipotle chile, or to taste
Juice from 1/2 of a lime
2 tablespoons Swerve Sweetener (or sweetener equivalent to 2 tablespoons sugar), or to taste
2 cups of cooked diced beef (or chicken)
1 cup cooked diced bell peppers or Poblano peppers (I used red and yellow peppers)
Tortilla Noodles (made from cutting up 2 tortillas into 1/4-inch strips), recipe below
Shredded cheddar cheese and sour cream for garnish, optional
In a 4 quart stockpot, add the undrained can of tomatoes and beef stock. Bring just to a simmer over medium heat; remove from heat. Using an immersion blender, puree tomatoes and beef stock until mostly pureed, leaving a few chunks of tomato, if desired. Return soup to the heat; stir in salt, chipotle, Swerve sweetener and lime juice (the sweetener helps cut the sharp acid flavor of the tomatoes and gives it a subtly sweet tomato flavor that contrasts nicely with the heat from the chipotle). Taste soup for seasoning and make any necessary adjustments. Add cooked beef and peppers and bring to a light boil; reduce heat and simmer about 15 minutes. Add tortilla noodles to soup and continue simmering another 5 to 10 minutes, until heated through. Serve soup topped with shredded cheddar cheese and a dollop of sour cream, if desired.
Grain-free Tortillas (makes one 8-inch tortilla)
1/4 cup egg whites or Egg Beaters
2 tablespoons blanched almond flour
2 teaspoons ground golden flax
1 teaspoon finely grated Parmesan
Dash of sea salt
Generous dash of ground chipotle chile (or seasoning of choice such as smoked paprika, etc.)
Whisk all ingredients together in a small bowl to form a smooth, thin batter. Lightly spray a 10-inch non-stick skillet with olive oil spray and heat over medium-high heat. Pour batter into hot skillet, tilting the pan and using a circular motion to evenly distribute the batter in the bottom. Cook for 1 to 2 minutes until very lightly browned and cooked around edges. Carefully loosen and flip using a rubber spatula; cook for another 1 to 2 minutes. Serve and fill with your favorite fajita, taco or sandwich fixings.
*Note: To make 4 tortillas, use the following amounts: 1 cup egg whites/egg substitute, 1/2 cup blanched almond flour, 2 tablespoons plus 2 teaspoon of ground golden flax, 4 teaspoons finely grated Parmesan, 1/4 teaspoon salt and 1/4 teaspoon seasoning (or to taste). Pour approximately 1/4 cup of batter in hot skillet to make each tortilla.