Tortilla Soup (1,000 Vegetarian Recipes)

[sapote]

Makes 4.5 cups

3 cups cubed tomatoes or 28 oz canned diced tomatoes with juice
1 cup cubed onions
2 tablespoons vegetable oil
1 cup coarsely chopped corn tortillas (5)
4 cloves garlic, minced
1 tablespoon chili powder
3/4 teaspoon ground cumin
3 cups vegetable broth
1 cup water
2 tablespoons tomato paste (I usually omit)
bay leaf
2 corn tortillas, cup into strips, toasted
1 tablespoon chopped fresh cilantro (mom omits)
1 tablespoon fresh lime juice
1/2 teaspoon salt, or to taste

add-ins: chopped avocado, cubed frozen tofu, shredded cheddar

1) Food-process or blend tomatoes and onions to puree

2) In a 3-quart saucepan, heat oil over medium-high heat. Add chopped tortillas and garlic, stirring until tortillas are softened, about 3 minutes. Stir in chili and cumin until absorbed.

3) Add broth, water, tomato paste, and bay leaf; bring to a boil. Reduce heat and simmer, 30 minutes. Strain through sieve, pressing the liquid from the chopped tortillas. Discard bay leaf and chopped tortillas. Return soup to pot. Add cilantro if you're going to, lime juice, salt. Return to boil, simmer 3 minutes longer (3 minutes? Who writes these things? Very precise people with watches, that's who.)

4) Garnish with garnishes.




1/4 recipe (tortilla garnishes only) = 217 calories, 6 g fiber, 42% RDA vitamin C.