In the middle of winter, there is little better than a hot bowl of soup. (Ok, so it's March now, not exactly the middle of winter anymore, but it feels like it with all of this rain!)
I had my first bowl of tortilla soup about 4 years ago on a work trip to Arizona. I kicked myself for having waited so long before trying it. Now I'm kicking myself that tonight is the first time I've made it myself. It was so easy! And delicious! Here's what I did:
Tortilla Soup
Serves 4
olive oil
1 large yellow onion, chopped
1 tsp. cumin
1/4 tsp. fresh oregano, chopped
1/4 c. cilantro, chopped
3 c. vegetable broth
14 oz. diced tomatoes
1 Tbsp. chipotle peppers in adobo
1 c. tortilla chips, crushed
1 Tbsp. lime juice
1 small avocado
Cook the onion in olive oil over medium heat until soft. Add cumin, oregano, and cilantro. Stir and cook 1 minute. Add broth, tomatoes, and chipotle; bring to a boil. Cover, reduce heat and simmer 15 minutes.
Chop avocado. Add to a small bowl with lime juice. Mix to combine. Set aside.
Add tortilla chips. Mix and stir about 1 minute to allow the chips to soften. Use an immersion blender to bring soup to desired consistency. (If you don't have an immersion blender, you can do this step with an upright in batches.)
Ladle the soup into bowls and top with the lime marinated avocados. Enjoy!
