vegetarian tortilla soup
 
 
Ingredients
  • 6 tablespoons cooking oil
  • 8 6-inch corn tortillas, halved and cut crosswise into ¼-inch strips
  • 1 onion, chopped
  • 4 large cloves garlic, smashed
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne
  • 1½ quarts canned low-sodium chicken broth or homemade stock
  • 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
  • 2 bay leaves
  • 2½ teaspoons salt
  • ¼ cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional for serving)
  • 1 can black beans, drained and rinsed
  • 1 avocado, cut into ½-inch dice for serving
  • ¼ pound cheddar, grated for serving
  • Lime wedges, for serving
Instructions
  1. In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
  2. Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
  3. In a blender, puree the soup in batches; pour it back into the pot. Add the black beans, bring the soup back to a simmer, and simmer until just cooked through, about 1 minute.
  4. To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro and avocado, if using, and serve with the lime wedges.
Notes
Easily add cooked chicken or shrimp (at the point where you add the beans) to make a not so vegetarian version.
Nutrition Information
Serving size: 4
Recipe by pretty plain janes at https://prettyplainjanes.com/2014/02/13/vegetarian-tortilla-soup/