Vegetarian Tortilla Soup

Make Vegetarian Tortilla Soup


Tortilla soup is a common dish in Mexico, and can easily be adapted for vegetarian diets. In traditional recipes, the tortilla strips can be baked or fried, but baking will result in less fat and less preparation. This recipe yields approximately four servings as a main course. Serve with an avocado salad for a hearty meal.


Things You'll Need:

* Corn tortillas
* Baking sheet
* Extra virgin olive oil
* Basting brush
* Kitchen shears
* Large sauce pan
* Large onion
* Garlic cloves
* Jalapeño pepper
* 2 (14.5 oz) cans diced tomatoes
* Vegetable broth
* Fresh cilantro
* Salt
* Pepper
* Lime wedges


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1
Preheat the oven to 425 degrees. Lay four corn tortillas on a baking sheet, ensuring that they overlap as little as possible, and brush each one with extra virgin olive oil using a basting brush.
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2

Place the baking sheet on the middle rack in the oven, and bake for five to seven minutes. Don't allow the tortillas to become too crisp, or they'll be difficult to make into strips. Remove the sheet from the oven and allow the tortillas to cool for several minutes.
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3

Cut the tortillas into strips about a half inch in width using sharp kitchen shears, and set aside. Some of the strips may break apart during this process. Finely chop one large onion, and mince three cloves of garlic and one jalapeño.
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4

Heat approximately 2 tbsp. of extra virgin olive oil over medium heat in a large sauce pan until it begins to simmer: about three to four minutes. Add the chopped onion to the oil and sauté for four to five minutes, or until it becomes translucent. Add the minced garlic and jalapeño and cook an additional one minute.
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5

Add the two cans of diced tomatoes to the pan and slowly stir in three cups of vegetable broth. Turn the heat to high and bring the mixture to a full boil. Add the tortilla strips you made earlier, reserving about one quarter of them for garnish. Add about 2 tbsp. fresh cilantro leaves, stir well to combine, and then place the lid on the pan.
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6

Remove the pan from the stove and allow it to sit, covered, for about five minutes. Check to make sure the tortilla strips have softened, and then add salt and pepper to taste. Serve the vegetarian tortilla soup immediately and garnish individual bowls with a lime wedge and tortilla strips.

this is the non vegetarian version