Tortilla Soup

 By far, this is the best tortilla soup you will ever eat. It makes about 9 cups of soup, so you’re good to go for a few days. Let me know what you think.

TORTILLA SOUP

  • 2 ripe tomatoes, chopped or 1 (15 oz.) can fire-roasted tomatoes
  • ½ cup sweet onion, sliced
  • 2 corn tortillas, cut into strips
  • 1 tbs. ground cumin
  • 1 tbs. ground chili powder
  • 2 garlic, cloves, minced
  • Salt and pepper to taste
  • 1 qt. Vegetable stock
  • 2 cups fresh or frozen sweet corn kernels
  • Cholula Hot sauce (a few dashes)
  • 3 tbs. chopped fresh cilantro leaves
  • 3 tbs. nonfat plain Greek yogurt
  1. Heat a stockpot coated with olive oil spray over medium-high heat until hot.  Add tomatoes, onion, tortillas, cumin, and chili powder.  Stir for 7  minutes, until onions are soft. Add garlic and cook additional 3 minutes.
  2. Add vegetable stock, corn, salt and pepper, and hot sauce, to taste.  Cook until heated through.  Add cilantro.
  3. Transfer to a blender container, in batches.  Puree until smooth.  When finished blending all of the soup, fold in the Greek yogurt.
  4. Serve with toasted tortilla strips for a garnish.
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