Tortilla Soup

Tortilla Soup

I love to make this soup in early fall when the tomatoes in my garden are just bursting with flavour. Of course you can make this soup at any time of the year using canned tomatoes, which I have used in this recipe. I love that my family can top this soup any way they like it. I just make a huge pot, set out the toppings and let everyone create their own bowl. The combinations really are endless.

Squash

Soup Ingredients

1 bay leaf
2 teaspoons oregano
1 teaspoon cumin
1 teaspoon chipotle chili powder
1 tablespoon chili powder
2 cans Rotel diced tomatoes, mild
1 cup white beans
4 cups vegetable broth,
1 cup marinara sauce (I used Rao’s)

Garnish Ingredients

Lime Wedges
6 Corn tortillas, in strips
Olive oil cooking spray
½ cup cilantro
1 small avocado diced
2 green onions, sliced

Step 1: Instructions for the Tortilla Soup

Preheat broiler.

In a dutch oven or large pot, heat olive oil over medium heat. Add the onion, garlic, carrot, celery, red pepper salt and pepper and cook, stirring occasionally until tender, about 5 minutes. Add the bay leaf,oregano, cumin, chipotle chili powder, chili powder, stirring until fragrant. Add broth, diced tomatoes, beans, broth and marinara sauce and bring to a boil. Reduce the heat to a simmer and cook, uncovered and stirring occasionally, about 25-30 minutes.

Step 2: Instructions for the Tortilla Strips

Place tortillas on a baking sheet and spray with cooking spray, sprinkle with salt and pepper. Place in oven and broil for a few minutes, watch carefully as they can easily burn.