Tortilla Soup

Tortilla Soup
from The Real Food Daily Cookbook by Ann Gentry

1 tablespoon canola oil
2 onions, coarsely chopped
3 cloves garlic, finely chopped
1 jalapeno chile, finely chopped
2 tablespoons tamari
2 teaspoons ground cumin
2 teaspoons sea salt
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
8 cups vegetable stock (or water)
1 pound tomatoes, coarsely chopped
1/3 cup tomato paste
8 corn tortillas, coarsely chopped
1/4 cup finely chopped fresh cilantro
1/2 cup Crispy Tortilla Strips, for garnish
1 avocado, peeled, pitted and cubed (optional)
1/2 cup Pico de Gallo, for garnish (optional)

Heat the oil in a heavy stockpot over medium heat. Add the onions and garlic and saute for 5 minutes, or until the onions are transclucent. Add the jalapeno chile, tamari, cumin, salt, oregano, and pepper, and saute 1 minute longer. Stir in the stock, tomatoes, and tomatoe paste. Cover and bring to a simmer over high heat. Decrease the heat to medium-low and simmer, stirring occassionally, for 10 minutes, or until the tomatoes are tender. Add the tortillas and simmer 10 minutes longer, or until the tortillas are falling apart.

Using a handheld immersion blender, blend the soup in the pot until smooth. Alternatively, working in batches, puree in a regular blender. Stir in the cilantro.

Ladle the soup into bowls. Garnish with the tortilla strips, avocado, and pico de gallo, and serve.

The soup will keep for 2 days, covered and refrigerated.


Crispy Tortilla Strips
I didn't use Ann's recipe because I didn't have all the ingredients for the "topping". Instead I brushed both sides of 6 (6-inch) corn tortillas with canola oil and sprinkled one side with sea salt. I cut them in half and then cut the halves into 1/8" strips. Spread on a baking sheet and bake in a 350* F oven for at least 15 minutes. I baked ours for more like 20 minutes because I wanted them to brown a little and be extra crispy.