Tortilla Soup

Confession: I do not know how to make tortilla soup. 

That is, not traditionally or authentically anyway. This is the version I've come up with from tasting different restaurant variations. So authentic or not, either way, it's quite tasty. If it's not my favorite soup, it's way up there. 

Ingredients:

• 1 - 32oz container veg broth 
• 2 - 14.5oz cans fire-roasted diced tomatoes 
• 1 - 6oz can tomato paste
• 1 - 4oz can diced green chilies
• 1 onion, chopped
• 5-7 cloves garlic, chopped
• 1 1/2 tbsp cumin 
• about 3 tbsp chopped fresh cilantro - you will not get the flavor from dried
• 2 tsp liquid smoke 
• tortilla strips for topping 

First, heat some oil in a decent size pot and add the onions and garlic and season with salt and pepper. Let this cook for a few minutes until the onions soften. 

Next add the cumin and stir into the onions and garlic. 


Add the vegetable broth, diced tomatoes, tomato paste, green chilies, liquid smoke and cilantro. Season again with some salt and pepper. (I know I never say how much salt to add. Just keep tasting and adding until it tastes right for you.) 


Bring to a boil then lower the heat and simmer for about 30 minutes. Taste to see if it needs more salt, etc.


Top with tortilla strips and maybe a little more fresh cilantro. 


I had initially purchased some chipotle peppers in adobo sauce to add to the soup, thinking they would compliment the flavors well. I was right. However, it's a good thing I tasted one first - it would have knocked Brian's socks off. So I just chopped one up to put in my bowl. It was delicious. If you can spice freely in your house (lucky you), I suggest adding a couple right in the soup as it cooks. Or you can do like I did, and your pansy family members won't pass out.


(Just kidding honey. Love you.)