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Fiesta Fridays: Simple Tortilla Soup
Author: 24 Carrot Life
Recipe type: Entree, Soup
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
Soup
6 cups chicken or vegetable broth
4 cups chopped tomatoes (or 15 ounce can diced tomatoes in juice)
pinch of salt (if broth is not salted)
pepper, to taste
pinch of dried oregano
1 large sprig of fresh epazote (optional if you can find it)
Add-ins
cubed avocado
cubed queso fresco, cotija, chihuaha or cheddar cheese
tortilla chips
1/2 dried ancho or pasilla chile, stemmed and seeded
lime halves
fresh cilantro
Instructions
Add chopped tomatoes to a high speed blender or food processor and process until they form a puree.
Add broth and tomato puree to a pot and heat over medium heat until it begins to boil. Add spices and herbs and turn heat off.
Serve in a large bowl with add-ins on the side.
Notes
If you want the broth to be extra smooth, there are two options. 1) You can boil a pot of water and place whole tomatoes into the water once it begins to boil. After 2 minutes, remove tomatoes with a slotted spoon and run under cold water. Peel the skin off and then puree before adding to broth to make the soup. 2) You can also substitute fresh tomatoes for a 15 ounce can of diced tomatoes in their own juice.
Recipe by 24 Carrot Life at https://24carrotlife.com/2014/02/07/fiesta-fridays-simple-tortilla-soup/