Tortilla Soup
This is just the right amount of spice and the perfect texture. Check recipe notes for versatility!
Servings: 1 Cup
Ingredients
- 8 Oz Veggie broth
- 2 Cups Strained tomato juice
- 2 Cups Water
- 1 Large tomato
- 1 Large Poblano pepper
- 1 Medium onion
- 3 Medium potatoes
- 3 Tbsp Cilantro Stems ok
- 2 Organic corn tortillas
- 1 Tsp Garlic Powder
- 1 Tbsp Ground Cumin
- 1/2 Tbsp Smoked Serrano
- 1/2 Tbsp Ancho Chili Powder
- 1/2 Tsp Mexican Oregano May sub Marjoram
- 1/2 Tbsp Smoked Paprika
- 1 Tbsp Black Pepper
Instructions
- Remove seeds and membrane from the poblano pepper. Dice into a 1/2" dice.
- Peel and chop onion. Dice into a 1/2" dice.
- Peel potatoes. Some unblemished peel can remain if they are organic. Dice into a 1/2" dice.
- Peel tomatoes. Dice into a 1" dice.
- Wash cilantro. Chop into a very fine dice.
- Cut across tortillas 3 times. Slice across the other way to create 1/4" strips. Set aside.
- Add strained tomatoes, broth and water into a stock pot.
- Add all vegetables to the stock. Add seasonings. Only the tortillas should be set aside.
- Stir to blend the seasonings into the liquid. Put pot on stove top and bring to a bowl. Turn down to simmer.
- Allow soup to simmer for 15 minutes. Add salt to taste. Add tortilla strips.
- After tortilla strips have softened, the soup can be ladled into bowls.
- Garnish with avocado, cilantro leaves, diced onion, corn, crispy tortilla or topping of choice.
Notes
A Snap Pea Sheep recipe
Tortilla soup can be done so many ways.
Add mushrooms, corn kernels, red beans, hominy, carrots, celery or even zucchini slices to make it a little more hearty as you wish.
Blend the recipe - as is - to make an excellent sauce or pureéd soup.