The age-reversal methods in Grow Younger, Live Longer are heavily based in Ayurveda, a Hindu system of traditional medicine currently classified as an alternative medicine. Practitioners of Ayurvedic medicine consider diet to be the most effective way to fight aging and aim for a balance of tastes--not food groups--to promote good health. Dr. Chopra devotes a chapter to an Ayurvedic diet ("Nurturing Your Body Through Healthy Food") and includes recipes from a variety of cuisines in one of the appendices. In this grouping, I found his version of Tortilla Soup and decided to try it.
I adapted the recipe for my own use, as I had some chicken on hand that I needed to use before it spoiled. The result was a light, flavorful chicken soup that was perfect for the post-Sandy grayness permeating our world.
Chicken Tortilla Soup (as adapted from Deepak Chopra's Grow Younger, Live Longer)
- 2 boneless, skinless chicken breasts, cubed
- 2 Tbsp butter, divided
- 1 onion, diced
- 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp crushed red pepper flakes
- 1 tsp chili powder
- 2 carrots, peeled and sliced
- 1 green bell pepper, cubed
- 4 c vegetable stock
- 1 c corn, frozen
- 1/4 c roasted red pepper, cubed
- 2 corn tortillas, cut into one-inch strips
- 1 avocado, cubed
- 1/2 c fresh cilantro, chopped and loosely packed
- In a medium soup pot, melt 1 Tbsp butter. Add chicken and onion; cook until the chicken is no longer pink and the onion is tender.
- Add salt, pepper, crushed red pepper flakes, and chili powder to pot. Stir to coat chicken.
- Add carrots and bell pepper and cook for 2 minutes. Add 1/2 c vegetable stock and simmer for 3-4 minutes.
- Add corn, roasted red bell pepper, and remaining vegetable stock. Simmer until carrots are tender, about 7-10 minutes.
- Meanwhile, in a small saute pan, melt the remaining 1 Tbsp of butter. Fry the tortilla strips until crispy and set aside.
- Remove soup from heat and stir in cilantro. Place 1/4 c of avocado in the bottom of each soup bowl and ladle soup on top. Serve hot, garnished with additional cilantro or a Mexican cheese blend, if desired.
We opted not to garnish the soup, which turned out to have plenty of cilantro in it. For our purposes, I might have dialed down the crushed red pepper flakes a tad, but overall, the soup is warm, fiery, and filling.