Tortilla Soup

We got the recipe for this tortilla soup from one of our local restaurants, Real Food Daily. Simply put, it is the most drool inspiring, tummy rumbling, and overall happiness inducing tortilla soup we have ever had. Beware, this soup has a bit of a nose running kick to it so if you want it less spicy simply take the seeds out of the jalapeño. We garnished the soup with homemade tortilla chips (recipe follows below) and cilantro. You can put whatever you want in the soup though! Here are some ideas: store bought tortilla chips, avocado, sour cream, and pico de gallo.



Tortilla Soup
1 Tbp canola oil
2 onions, coarsely chopped
3-4 cloves garlic, finely chopped
1 jalapeño chile, finely chopped
2 Tbs tamari or soy sauce
2 tsp ground cumin
2 tsp salt
1 tsp dried oregano
1/2 tsp pepper
8 cups vegetable stock
1 pound (approx 2 large) tomatoes, coarsely chopped
1/3 cup tomato paste
8 corn tortillas, coarsely chopped
1/4 cup fresh cilantro, finely chopped

Heat the oil in a heavy stockpot over medium heat. Add the onions and garlic and saute for 5 minutes. Add the jalapeño, tamari, cumin, salt, oregano, and pepper and saute for another minute or two. Stir in the veggie stock, tomatoes, and tomato paste. Cover and bring to a simmer over high heat. Decrease the heat to medium-low and simmer, stirring occasionally, for about 10 minutes. Add the tortillas and simmer another 10 minutes.

Blend the soup until smooth in the blender (do it in batches) or use a hand held immersion blender and blend the soup in the pot. Stir in the cilantro and garnish with tortilla chips or whatever you wish!

Serves 6 to 8.



Homemade Tortilla Chips
4 corn tortillas
1 Tbs canola oil
1 tsp chili powder
1/4 tsp salt

Preheat the oven to 350 degrees
Slice the tortillas into 1/8" thick pieces. Toss them in a bowl with the oil and spices. Then spread the tortillas out on a baking sheet and bake them for about 15 minutes or until they're slightly brown and crispy!

Makes about 1 1/2 cups.