Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
I love tortilla soup but have never been able to nail the right flavor and consistency as a great restaurant version. After hunting for the secret online, I discovered that broth and spices weren't enough. It needs a flavorful thickener too. It turns out the secret is corn tortillas (hence the name tortilla soup). I had always thought the name was because it was served with tortilla chips and other Mexican toppings, but it's because it actually has corn tortillas in the soup. They add so much flavor along with a thick texture. It's exactly what my prior versions were missing.
Before stumbling on this secret, I had experimented with pumpkin puree as a thickener, and it too worked amazingly well. It was my own go-to version until learning about the corn tortilla trick. Now I alternate between the two because they are both so delicious in slightly different ways. The corn tortilla version has more of the tradional flavor and is a bit heavier and more filling. The pumpkin version adds a sweet squash note with added fiber and feels a bit lighter. Turns out the base of the soup is exactly the same. All that is different is what option you choose as the thickener.
Soup Base (both versions)
- 1 tbsp oil
- 1/2 cup diced onion, or 2 tsp onion powder
- 2 cloves garlic, minced, or 1/2 tsp garlic powder
- 2 tbsp tomato paste
- 1 tsp sugar
- 1 batch homemade taco seasoning (about 1/4 cup, see the homemade taco seasoning copycat recipe)
- 4 cups vegetable broth
- 2 tsp lime juice (add after cooking)
- 1/4 cup chopped cilantro (add after cooking)
Option 1: Traditional Corn Tortilla Thickener
- 8 to 10 corn tortillas, cut into small pieces (not flour tortillas, they won't hold up)
Option 2: Higher Fiber Pumpkin Thickener
- 1 cup (8 oz) canned pumpkin puree
Directions
- Heat the oil in a pot over medium heat. Saute the onion and garlic until soft, about 5 minutes.
- Stir in the tomato paste, taco seasoning, and sugar, cook for 1 minute to toast the spices.
- Add the vegetable broth and bring to a boil.
- For the tortilla version: add the cut tortillas, reduce heat, and simmer 30 to 45 minutes, stirring occasionally, until the tortillas have broken down and the soup has thickened. For the pumpkin version: whisk in the pumpkin puree, reduce heat, and simmer 10 to 15 minutes, stirring occasionally, until thickened.
- Stir in the lime juice and cilantro.
Add-Ins & Toppings
- Cooked shredded chicken
- Cooked ground turkey
- Black beans
- Corn kernels, canned or thawed from frozen
- Avocado
- Sour cream or cheese
- Tortilla chips or strips
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