Vegetarian Tortilla Soup

1. 1

   In a soup pot, heat oil and add tortilla strips. Cook until slightly crisp, remove from oil, and set aside.

2. 2

   In blender, place garlic, onion, and jalapeno. Chop. Put chopped garlic mixture in soup pot, add in slightly crisp tortillas, and simmer for 5 minutes. Add canned tomatoes and simmer for 15 minutes. Stir in cumin. Slowly pour in broth and simmer until reduced 1/3.

3. 3

   Puree the soup extremely well until very smooth. Season to taste with salt and pepper. Serve with additional tortilla crisps, avocado, cheese, cilantro, and onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.