Tortilla soup encompasses everyone’s favorite things about Mexican food. If you want to make this a meal and not a starter, you can add your choice of chopped vegetables about 10 minutes before the soup is ready.
- 6 medium tomatoes, chopped
- 3 1⁄4 cups tomato sauce
- 2 tablespoons chopped chipotle chiles
- 1 tablespoon chopped fresh epazote
- 1⁄4 cup olive oil
- 1⁄2 cup diced yellow onion
- 2 cloves garlic, crushed
- Sea salt
- 2 (6-inch) corn tortillas
- Put the tomatoes, tomato sauce, chiles, and epazote in a blender. Process until well blended, stopping occasionally to scrape down the blender jar.
- Heat 3 tablespoons of the oil in a large soup pot on medium heat. Add the onion and garlic. Cook and stir about 5 minutes, or until the onion is translucent. Pour in the tomato mixture. Increase the heat to high. Season with salt to taste. Bring to a boil. Cook for 10 to 15 minutes.
- Meanwhile, line a plate with paper towels. Slice the tortillas into long, narrow strips. Heat the remaining 1 tablespoon of oil in a small skillet on medium heat. Add the tortilla strips. Fry until crispy. Drain on the prepared plate. To serve, divide the tortilla strips among the serving bowls. Ladle the soup over the tortilla strips.
Yield: 6 to 8 Servings