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Tortilla Soup

Prep

Cook

Total

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

To Serve:

Instructions

  1. 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
  2. Heat a swirl of Olive Oil in a deep sauce pan
  3. Toss in the Cumin Seeds and let brown for a minute or two
  4. Add the Onion and saute 3 or 4 minutes then add the Charred Red Pepper
  5. Add the Garlic and all the other dry Spices and the Cilantro
  6. Saute over low heat 5 minutes more
  7. Add the Tomato Products and Broth
  8. Simmer 15 minutes or up to a few hours over low heat
  9. Stir in the Masa and mix well
  10. REMOVE THE BAY LEAF
  11. Whirl it up in the Vitamix until creamy, adding a bit of water if too thick
  12. Return to the pan and heat on low
  13. Add the Chicken or Vegetables, heath through and make sure you add the Lime Squeeze or it will not be right
  14. Serve with toppings

Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/tortilla-soup/