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+ servings

Tortilla Soup

Servings: 6
Author: Pamela, adapted from The Real Food Daily Cookbook

Ingredients

  • 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
  • 1/3 cup tomato paste
  • 8 6- inch corn tortillas coarsely chopped
  • Chopped fresh cilantro and cubed avocado garnish if desired

Instructions

  • 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.
  • 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.
  • Add the tortillas and simmer 10 minutes longer, or until the tortillas are super soft and falling apart.
  • Using a handheld immersion blender, blend the soup in the pot until smooth. Or carefully puree in batches in a blender.
  • Ladle the soup into bowls and garnish with cilantro and avocado.

Notes

*For a little more kick, add the ribs and seeds from the jalapeno to the soup.