Thursday, August 4, 2011
Amazing Tortilla Soup
I once ate a delicious tortilla soup at the San Angel Inn in the Mexico pavilion at Epcot. For years, I've wished I could go back and have that again... and now I've found a recipe to make my own at home (I fussed with it a little to make it allergy-friendly!). I plan to eat this one at least once a week and dream that I'm on vacation :)
1 onion, chopped
1 celery rib, chopped
3 1/4 cups vegetable broth
1 26 oz jar crushed tomatoes
1/4 cup (or 1/2 jar) tomato paste
1 - 2 Tbsp each chili powder, cumin and oregano
salt & pepper to taste
2 soft tortillas (GF if needed, leave off for GAPS)
1 cup fresh parsley, snipped
1 - 2 avocados, diced
Soften the onion and celery in a little vegetable broth (or saute in oil). Add tomato sauce, tomato paste, the rest of the broth, and the spices. Boil, then simmer for 20 - 30 minutes. Meanwhile, slice tortillas into 1/2" strips. Toss in a little canola oil and salt, then crisp in the oven or toaster oven. After soup is off heat, add juice of 1 lime and the parsley. Serve in a shallow bowl with diced avocado and a few tortilla strips. Keep the rest of the crispy strips on a separate plate to be added as needed (otherwise they get soggy when they sit too long in the soup).
This recipe has been shared on the Healthy Home Economist's Monday Mania. Click here to see more healthy recipes shared by readers. Also shared with Idea Sharing Wednesday at Women Who Do It All and On The Menu Monday at The Stone Gable and Hearth and Soul Hop at Premeditated Leftovers and the Ultimate Recipe Swap at Life as Mom and Gluten Free Wednesday at the Gluten Free Homemaker and the Homemaking LinkUp at Raising Homemakers.