Author: Pamela, adapted from The Real Food Daily Cookbook
Ingredients
2Tablespoonsunrefinedcold pressed, extra virgin olive oil or coconut oil
2onionschopped
3clovesgarlicfinely chopped
1fresh jalapeno chileribs and seeds removed and finely chopped*
2teaspoonsground cumin
1teaspoondried oregano
2teaspoonssea salt
½teaspoonfreshly ground black pepper
2Tablespoonsshoyunaturally brewed soy sauce or tamari
6cupschicken stockvegetable stock or water
2poundsfresh tomatoescoarsely chopped or 1 27-ounce box of crushed tomatoes or equivalent in a jar or can
1/3cuptomato paste
8 6-inchcorn tortillascoarsely chopped
Chopped fresh cilantro and cubed avocado garnishif 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.