Tomato Tortilla Soup

1. 1

   In a soup pot on medium heat, cook the onions in the oil for 5 minutes or until softened.

2. 2

   Add the cumin and oregano and stir for a minute.

3. 3

   Add the broth, tomatoes, and chipotles, cover, and bring to a boil.

4. 4

   Reduce the heat and simmer for about 10 minutes.

5. 5

   Pulverize the tortilla chips in a blender.

6. 6

   Add about 3 cups of the hot soup to the blender and puree until smooth.

7. 7

   To make pouring easier, add another cup of hot soup and whirl on low speed.

8. 8

   Stir the puree into the simmering soup pot.

9. 9

   Serve hot.

10. 10

    Garnish the soup with chopped avocados, sour cream, grated cheese, and/or chopped fresh cilantro.

11. 11

    For a complete Mexican-style supper, pair the soup with Bean & Cheese Quesadillas (page 141).

12. 12

    Assemble the quesadillas while the soup cooks.

13. 13

    Serve natural lime frozen fruit bars or Mango Coconut Sorbet (page 271) for dessert.

* Per serving · 4 servings · Values may vary.

No additional tips available.