I have been wanting to try the Tortilla soup in Real Food Daily for quite some time and since the entire family is sick something spicy was needed in short order. I made some changes and am very pleased with the way it came out, it will definitely be a go to soup for a quick easy meal.

 

The soup is comforting, subtly warm and rich, I made the Crispy tortilla Strips extra spicy and it was a welcomed touch for our stuffy noses. Make a double batch of this soup and use the extra to toss beans into, maybe some nice shredded chicken if you prefer meat or some cubed Seitan or Tempeh if you do not.

Tortilla Soup (based on the Real Food Daily recipe)

1 tablespoon Olive Oil
2 large onions chopped
4 cloves of garlic chopped
1 Jalapeno Chile chopped
2 tablespoons Tamari
2 teaspoons ground cumin
1/8 teaspoon red pepper flakes
2 teaspoons salt
1 teaspoon dried oregano
8 cups of vegetable stock
1 12 ounce carton of firm silken tofu
6 cups of tomato puree (or a 1 pound can of crushed tomatoes or a pound of fresh tomatoes chopped-I had fresh puree made so I used it and it was perfect)
1 small can tomato paste
10 small corn tortillas chopped
1/4 cup fresh chopped Cilantro

Sweat the onions and garlic in the large stockpot over medium heat until softened but not browned. Add the jalepeno, tamari, cumin, oregano, and salt and stir to combine.

Stir in the stock, tomatoes, tofu and tomato paste…bring to a simmer and allow to cook for 10-12 minutes. Stirring occasionally.

Stir in the tortillas and allow to cook for an additional 10 minutes.

Remove from heat and using a stick blender, combine the ingredients until smooth. If you need to use a blender, do it in small batches to avoid having soup all over your kitchen Add the cilantro and taste for seasoning. Laden into serving bowls and garnish with the crispy tortilla strips

Crispy Tortilla Strips (Based on the Real Food Daily Recipe)

10 Small corn tortillas, cut in half then cut into thin strips
Olive oil to spritz
1/8 teaspoon cumin
1/8 teaspoon hot Hungarian paprika

Preheat your oven to 350

Spray a heavy cookie sheet with olive oil and add the tortilla strips in a single layer. Spritz the strips evenly and lightly sprinkle the spices over the strips. Toss to coat and arrange into a single layer once again. Bake until crisp, tossing and stirring occasionally. About 15 minutes.

Enjoy!

Have a great Saturday and do something delicious!

Colleen

Tags: binghamton, broome county, ethnic, food, Southern Tier, vegan, vegetarian

This entry was posted on Saturday, September 20th, 2008 at 8:04 pm and is filed under Kid Friendly Foods, Main Courses, Sides, Soups, The Good Life. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.