Tortilla Soup

I only garnished my soup with tortilla strips, but a lot of people like avocado and/or cheese as well. I’ve never really caught on to the avocado-in-soup thing, but to each her own.

3 tablespoons olive oil
4 cloves garlic, minced
½ cup fresh onion, chopped
5 corn tortillas (6-inch diameter) coarsely chopped
1 28 oz can whole tomatoes
1 tablespoon ground cumin
2 teaspoons chili powder
2 whole dried bay leaves
2 cups vegetable stock
1 quart water
Salt

Garnishes (optional)
3 corn tortillas, cut into strips
1 avocado, diced
Monterey jack or cheddar cheese, shredded

Heat oil in a large saucepan over medium heat. Saute garlic, onion and tortillas for about 5 minutes. Add the rest of the ingredients and bring to a boil. Lower heat and simmer for 30 minutes, stirring frequently. Blend with an immersion blender until smooth. (you can also blend in batches using a countertop blender)

Garnish with your choice of ingredients and enjoy!

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