Tortilla Soup
Serves: 6
  • 2 Tablespoons unrefined, cold pressed, extra virgin olive oil or coconut oil
  • 2 onions, chopped
  • 3 cloves garlic, finely chopped
  • 1 fresh jalapeno chile, ribs and seeds removed and finely chopped*
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 Tablespoons shoyu (naturally brewed soy sauce) or tamari
  • 6 cups chicken stock, vegetable stock or water
  • 2 pounds fresh tomatoes, coarsely chopped or 1 27-ounce box of crushed tomatoes or equivalent in a jar or can
  • ⅓ cup tomato paste
  • 8 6-inch corn tortillas, coarsely chopped
  • Chopped fresh cilantro and cubed avocado garnish, if desired
  1. Heat the oil in a heavy stockpot over medium heat. Add the onions and garlic and sauté for 5 minutes or until tender and translucent. Add the jalapeno, cumin, oregano, salt, pepper and shoyu, and sauté 1 minute longer.
  2. Stir in the stock, tomatoes with juice, and tomato paste. Bring to a boil. Lower the heat and simmer, partially covered for 10 minutes, or until the tomatoes are tender.
  3. Add the tortillas and simmer 10 minutes longer, or until the tortillas are super soft and falling apart.
  4. Using a handheld immersion blender, blend the soup in the pot until smooth. Or carefully puree in batches in a blender.
  5. Ladle the soup into bowls and garnish with cilantro and avocado.
*For a little more kick, add the ribs and seeds from the jalapeno to the soup.
Recipe by Pamela Salzman at