Tortilla Soup
Prep
Cook
Total
Author Heather Earl
Yield 8 cups
Make this vegetarian or add shredded chicken. Leftover roasted Padron Chilis are great in this soup and give it a smoky flavor.
Ingredients
- 1 Onion, chopped
- 1 Red Pepper charred and sliced
- 2 cloves Garlic, peeled and chopped rough
- 1 teaspoon Cumin Seeds
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Ground Coriander
- 1 teaspoon Smoked Sea Salt
- 1 teaspoon Mexican Oregano
- 1 Bay Leaf (optional-make sure to remove before blending)
- a few grinds Black Pepper
- small handful Cilantro, chopped rough
- 2 boxes Tomato stuff (chopped, whole or pureed all work)
- 4 cups Vegetable or Chicken Broth
- 2 tablespoons Masa Flour or a whole Corn Tortilla, torn apart
- 2-3 cups Shredded Cooked Chicken or 2 cups chopped Vegetables (cooked or sautéed lightly)
To Serve:
- Avocado Chunks
- Tortilla Chips or Baked Strips
- Shredded Cheese
- Cilantro
- Lime Wedges
Instructions
- Char the Red Pepper over an open flame or in a dry pan until blackened and blistered. Scrape a bit of the skin off and slice
- Heat a swirl of Olive Oil in a deep sauce pan
- Toss in the Cumin Seeds and let brown for a minute or two
- Add the Onion and saute 3 or 4 minutes then add the Charred Red Pepper
- Add the Garlic and all the other dry Spices and the Cilantro
- Saute over low heat 5 minutes more
- Add the Tomato Products and Broth
- Simmer 15 minutes or up to a few hours over low heat
- Stir in the Masa and mix well
- REMOVE THE BAY LEAF
- Whirl it up in the Vitamix until creamy, adding a bit of water if too thick
- Return to the pan and heat on low
- Add the Chicken or Vegetables, heath through and make sure you add the Lime Squeeze or it will not be right
- Serve with toppings
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/tortilla-soup/