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.
~~~~~~~~~~~~~~~~~~For the tortillas:
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.
You're a GENIUS!!! Real noodles ... HUZZAH!
Wheat Flour + Eggs = Noodles!
Almond Flour + Eggs = Noodles!
that definitely looks like a keeper! Looks so good....
Hi CyberSis! LOL...I was so excited that they actually stayed as noodles after heating in my soup and didn't turn into soggy, bloated debris instead....LOL. :-)
Thanks, Deanna -- We really enjoyed it and wished it had been a bigger pot of soup! :-)
If I skipped the Parmesan in the tortillas, would they still turn out? I'm lactose intolerant.
You've got a lot of light bulbs going off there girl! Looks tasteeee!
Hi dw! I think it would be okay if you skipped it -- its a small amount -- it is there more for flavor than anything else. Let me know how it turns out if you make it without the Parmesan. :-)
LOL, Patricia! I'm feeling a little more creative with the cooler weather menu! ;-)
That looks DELISH! Another one to add to the list.
Hi Cindy! Thanks. I really liked the soup -- it was good and I will definitely make it again! Hope you like it when you get to it on your list! :-)
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