What’s better than a nice big bowl of soup? Especially on a lovely Fall evening! For years I had been meaning to come up with a delicious tortilla soup, but never thought about it when I was in the kitchen. I enjoyed it out and about sometimes, but I just never got around to making it at home. This version is just perfect with just the right punch and creaminess. If you like Tortilla Soup try it and see!
What You’ll Need:
1 tablespoon extra virgin olive oil
1 red onion, chopped
4 garlic cloves, minced
4 large button mushrooms, chopped
1 pinch of sea salt
1 pinch of black pepper
1 teaspoon of cumin
2 tablespoons of chili powder
1/4 teaspoon of cayenne pepper (Note: Or more if you want it to have more of a kick.)
1 quart of stewed tomatoes (Note: I used some I had canned, but you could easily use store bought. Look for the low or no salt variety.)
1 container of vegetable broth
1 cup of frozen corn
10 corn tortillas, cut into small strips
1/2 cup of parsley, chopped
Saute onion, garlic and mushrooms until just tender.
Add in all of the seasonings and then add tomatoes, broth and corn.
Bring soup to a boil and then reduce heat to a simmer.
Cook for at least 30 minutes.
Stir in tortillas and parsley and cook for 20 additional minutes.
Serve with chips, guacamole and/or cheese.
Notes: If you wanted you could use chicken broth instead of vegetable. You can also add some shrimp or chicken if you want to “beef” it up, but it’s equally as good in the vegetarian state above.