Monte Vista Tortilla Soup
Servings: 6 -8
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Ingredients
- 2 tablespoons olive oil
- 1/2 cup onion diced
- 1/2 cup bell pepper diced (this time I used 1/4 cup roasted poblano pepper and 1/4 cup fresh green bell pepper)
- 1 stalk of celery diced
- 1 carrot diced
- 1 tablespoon fresh garlic minced fine
- 2 teaspoons ground cumin
- 2 teaspoon ground coriander
- 2 teaspoon chili powder any kind will do, but I like to use a mix of New Mexican and a little Chipotle
- 1/2 tablespoon fresh oregano
- 1 teaspoon Spanish smoked paprika sweet, not hot
- 1/8 teaspoon cayenne adjust to your taste
- 1 28- oz can crushed tomatoes fire roasted are best
- 5 cups vegetable or chicken broth
- 6 corn tortillas torn in 1 inch pieces
- 3/4 cup heavy cream optional
- 1/2 to 1 cup Colby Jack Monterey Jack cheese (optional)
- 1/2 teaspoon salt
- Fresh ground black pepper to taste
- Handful of fresh cilantro chopped coarsely
Instructions
- Sauté onion, pepper, celery and carrot in the olive oil until tender.
- Add the garlic and all of the spices except for the cayenne pepper and cook for a minute or two to release the flavors.
- Add tomatoes and broth and bring to boil.
- Toss in the corn tortillas, turn the heat down and simmer for 20-30 minutes.
- Just before serving, add cream and cheese and warm the soup thoroughly until cheese is melted and incorporated.
- Stir in the cilantro and half of the cayenne pepper, taste for desired spiciness and add more if you prefer more heat.
- Garnish with tortilla strips or chips, sour cream, fresh cilantro and even some diced avocado.
- * For Chicken Tortilla Soup - 10 minutes before serving, add 2 cups roasted or poached chicken that has been shredded or cubed and use chicken stock instead of vegetable stock.