Tortilla Soup
So tangy it makes your mouth water and a little sweat gets going just looking at the jalapenos floating in robust tomato broth.
- 3-4 tomatoes
- 1 large red or orange pepper
- 1/2 large onion diced
- Roast together with 3 cloves garlic
- 8 ounces of tomatoe puree or finely chopped tomatoes?
- 1 cup water
Roast in 400 degree oven for 20 minutes. At the 10 minute mark, season the vegetables with
- Cumin
- Paprika
- Garlic
- Chili Powder
- Sriarcha
Remove from oven and let cool slightly before using an immersion blender to puree ingredients. Return pot to the stovetop and simmer for five minutes.
To serve, add to bowl shredded chicken (or other protein). Cover with tomato broth (the consistency will be more like a bisque, if you prefer thinner, add more water). Top with tortilla chips and all or some of the garnishes from this list:
- Fresh chopped cilantro
- avocado chunks
- shredded cheese
- sliced radishes and jalapenos
- Dollop of sour cream
- Squeeze of fresh lime juice
