Tortilla Soup

If you haven't made tortilla chips before, do so now! They are easy to make and look really impressive in Mexican soups. Mike liked them so much I had to hide them so he didn't eat them all before the soup was ready!

You don't need to follow a recipe to make this soup, in fact I urge that you don't. I think you need to taste as you go along so you don't end up with a soup that is too spicy or too bland. If you like your soup more brothy add more stock. If you like it thicker add less. You can add bell peppers, corn or black beans just to name a few extra ingredients. You can make this soup vegan by omitting the cheese and sour cream and if you are a carnivore you can add bits of rotisserie chicken.

Tortilla Chips

• 4 tortillas, julienned

Soup

• 1 1/2 tbsp olive oil
• 1 onion, sliced thinly
• 8 cloves garlic, minced
• 1-3 (depending on your spice preference) fresh jalapeno peppers, sliced
• 2-4 cups vegetable broth
• 1 lime juiced (or more to taste)
• 1 28 oz can chopped fire roasted tomatoes
• Salt and pepper, to taste
• 1 avocado, peeled, pitted and sliced
• 1/4 cup chopped fresh cilantro
• 3 tbsp goat cheese
• 2 tbsp sour cream

1. To make tortilla chips; preheat oven to 400°, arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3-5 minutes (or until brown and crispy). Set aside.
2. Heat oil in large pot over medium heat. Add onion and jalapeno and sauté 7 minutes, or until soft, stirring occasionally. Add garlic, and sauté 1 minute more.
3. Stir in tomatoes and vegetable broth and bring to a boil, then reduce heat to medium low. Cover, and simmer 25 minutes. Stir in cilantro and lime and season with salt and pepper.
4. Place sliced avocado into bowls and ladle soup over top.
5. Combine goat cheese and yogurt in small bowl. Swirl goat cheese mixture into each serving and top with crispy tortilla strips.