Spicy Tortilla Soup with Millies Savory Teas (Giveaway)

A few weeks ago I received my Love with Food box which contained two packets of Millies SavoryTeas. I tried the Indian Spice flavor and it was delicious. It was spicy and smelled so good, but I felt weird sipping a savory broth out of my tea cup. But, it tasted so good I overlooked the funny feeling. The tea is described as a green tea infused sipping broth that is vegan and all natural.  This got me thinking about how many times I have gone out to eat and wasn’t able to order a good looking soup because it was made out of some kind of chicken or meat broth.  The teas come in lots of flavors and it’s super versatile. It’s the kind of thing you could be sipping on a cold day, or using as a flavor-enhacer for a meal.  I came up with this recipe on the fly this week because my husband was hungry and I wanted to experiment with this product. I used a cup of water and a Millies tea bag to create the broth for this soup and it was so good. I was afraid the flavors of the savory tea would get dulled by all the vegetable, but it held it’s own!  My husband even asked me to make this soup again!

Cook time: 45 min to 1 hour                                                                      Serves: 4 people

1/2 tbsp of vegetable oil
3 cloves of garlic, minced
1/2 cup of red onion, diced small
2 teaspoons cumin
1 14.5 oz can of Del Monte Diced Tomatoes w/ Zesty Jalapenos
2 carrots, sliced 1/4 inch thick
1 14.5 oz can of black beans
3/4 cup corn ( I used frozen)
1 packet of Millies Savory Teas: Spicy Tortilla
1 cup of water
salt and pepper to taste
Shredded cheese (optional)
1 avocado diced (optional)
Cholula sauce (optional)

1.  In a large sauce pot, add the oil under low/medium heat. Once the oil is hot add the onions and cook them for about 1 minute. Lower the heat slightly and add the garlic and stir for another minute. Add the cumin next and stir for 1 more minute.  Make sure to keep the heat low so that the cumin and garlic do n’t burn.

2.  Once the onion looks like they have softened and you can smell the garlic, add the tomatoes and increase your heat to high/medium. Give it a quick stir and let it simmer until the tomatoes are nice and soft.

3. While the tomato mixture is simmering, in a separate small sauce pot, bring 1 cup of water to a boil and then add the Savory tea packet. Let it boil for 1-2 minutes.

4.  When the tomatoes are nice and soft, add the tea broth to the mixture. I used a stick immersion blender to blend the tomatoes into a smooth soup. If you want a chunky soup, you don’t have to do this part.  Bring the heat down to medium and bring it up to a  simmer while covered.

5.  Once the soup base is starts simmering, add your carrots, beans, and corn. You can add other vegetables if you like 🙂 Cover again and let it simmer for about 15-20 minutes, until a knife can go through a carrot piece easily.

6. I topped the soup with diced avocado, cheese, Cholula sauce, and some crushed tortilla chips. Enjoy!

GIVEAWAY
I am giving away 10 packets of Millies Savory Tea in Indian Spice to 1 lucky winner. Click below to enter! 

Disclaimer: This giveaway is sponsored by me

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