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Instead of making waffles when I woke up [this] Sunday morning, I made tortilla soup for breakfast. No matter how hard I try, salty foods always win over sugar. This is one of those easy meals where you can throw a whole bunch of canned foods into a stock pot, simmer according to your schedule, and eat instantly or save for later. This also reveals my recurring weakness for Mexican food. Mexican for breakfast? Still tasty, right?

Tortilla Breakfast Soup


28 ounce can crushed tomatoes

32 ounce Vegetable broth

1 Lb. Smart Ground “beef” crumbles

1 can Mexicorn (or frozen corn)

1 can black beans

1 diced Green Pepper

1/2 onion

generous dash of minced garlic

salt, cumin, chili powder, and garlic powder to taste (use lots!)


Little effort required.

<Throw all ingredients in a stockpot, bringing to a boil. Let simmer with lid for around 30 minutes. > When you actually eat this soup, there of tons of fun ways to enjoy it. You can use cheese or sour cream (or of course vegan versions of both), top with green onions or jalepenos, dip with tortilla chips, or like the title suggests, throw in torn pieces of tortillas.