Tomato Tortilla Soup
Two of my favorite soup recipes combined, tortillas soup and tomato soup!
Servings 8 Servings
Ingredients
- 4 tbsp Grapeseed or Olive oil plus more for frying tortilla strips
- 5 corn tortillas diced, plus more for making fried strips
- 1/2 white onion diced
- 1 carrot peeled and diced
- 1 stalk celery diced
- 1 jalapeño diced
- 3 cloves garlic minced
- 2 bay leaves
- 1/3 cup cilantro chopped
- 2 large cans whole tomatoes 28 ounces each
- 6 cups vegetable or chicken broth
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon pepper
- Salt to taste
Garnish
- Fried Tortilla Strips
- Cilantro
- Queso Fresco crumbled
- Mexican Crema or sour cream
- Lime
Instructions
- Add 4 tablespoons of olive oil to a large dutch oven pot. Preheat to medium heat for a few minutes. Add the diced tortillas and cook for 6 to 8 minutes.
- Add a little more olive oil and add the onions, carrot, celery, jalapeño and garlic. Cook for 8 to 10 minutes or until vegetables are soft. Add all of the remaining ingredients to the pot. Bring to a boil, reduce heat and continue cooking for 20 minutes. Taste for salt.
- If you are not in a hurry, I would suggest pouring the soup into a large bowl and letting cool slightly before you blend it in 2 batches. Add it back into pot and cook on medium/low for 20 minutes. . Garnish with fried tortilla strips or any of the garnishes listed.
Notes
Tips~ To prepare tortilla strips, take 8 corn tortillas and slice them into thin strips. Fry them in 350 degree oil for a few minutes, turning as needed, until crispy. Drain onto baking sheet lined with paper towels. Season lightly with salt.