My favorite winter soups

[condoleeza]

5. Tortilla Soup

VEGETARIAN TORTILLA SOUP – Makes 8 Cups

2 T Olive oil
1 C chopped onion
2 garlic cloves, minced
3 T tomato paste
1 tsp. ground cumin
1 tsp. chili powder (I like the chipotle)
4 C vegetable broth
4 T chopped fresh cilantro
1 14.5 oz. can chopped tomatoes
1 15 oz. can black beans, rinsed, drained
1 C frozen corn kernels (I prefer white corn)
2 T minced seeded jalapeño chili

Step 1:

In soup pot, add onion and sauté until tender (5 min.), add garlic and sauté 1 min.

Step 2:

Stir in tomato paste, cumin and chili powder. Add broth and cilantro bring to boil. Reduce heat; cover and simmer about 15 minutes.

Step 3:

Add tomatoes, beans, corn and jalapeño. Cover and
simmer 5 minutes. Add salt and pepper to taste.

Serve over or add crushed corn chips (I prefer Juanita’s – which are the best corn chips on the market, IMO, and are inexpensive and local)

Garnishes:

Diced avocado, sour cream, shredded cheese, lime wedges, cilantro and chopped green onion.

Variation for non-veggie:

Chicken stock (I prefer Pacific Foods Low Sodium)

Add 2 cups diced chicken before step 1 and cook thoroughly before adding onion.