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Lilly’s Table

 
 
© Lillys-Table.com Photo of Tortilla Tomato Soup
 

Tags: vegetarian Gluten-Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Tortilla Tomato Soup

 

Great vegetable soup for the winter when fresh vegetables are scarce. Use frozen Hatch chili peppers or canned. This soup is as simple as cooking up some onions, blending everything together and then simmering until ready to enjoy.

There are several suggested toppings including avocado, sour cream, cilantro, and cheese. Use what you love and skip the rest.

Ingredients

  • 1 onion
  • 1 hatch chili, or small can
  • 1 teaspoon vegetable oil (high heat)
  • 1 can roasted crushed tomatoes, 28-ounce or 2 pounds fresh tomatoes roasted
  • 2 teaspoons cumin, ground
  • 1 lime, zest and juice
  • 4 cups broth
  • 6 corn tortillas
  • 1 avocado, sliced, optional
  • ¼ cup sour cream, optional
  • ½ cup cilantro, wash, dry, chop (optional)
  • ½ cup monterey jack , shredded, optional

Serving Size: 4 People

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Preparation Instructions

Dice up the onion and chili.

Tear half of the corn tortillas into pieces, slice the other half into strips.

Drizzle vegetable oil into a large saucepan over medium heat. As soon as it is hot, add the chopped onions. Sauté lightly until the onions are tender about 5-8 minutes. Add in the hatch chilies, tomatoes, cumin, 1 cup of broth, lime zest and juice. Bring up to a boil, reduce the stove to medium-low and simmer for 5 minutes.

Either use an immersion blender stick to blend up the soup in the pot or working in batches blend the tomatoes until smooth in a blender. Add the remaining broth as you work until it is all incorporated. Return to the saucepan and add in the torn tortilla pieces which eventually dissolve to thicken the soup.

Serve the soup hot with the tortilla strips and as many of the garnish toppings as you like: avocado slices, dollop of sour cream, sprinkle of cilantro or shredded jack cheese.