Tortilla Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 medium, diced jalapeño
• 28 ounces canned diced tomatoes
• 6 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 medium, cut into strips tortillas
• 1 large, diced avocado
• 1 cup, shredded (cheddar or queso fresco) cheese
• 1 cup, chopped cilantro
• 1 juiced lime

Instructions

1. 1

   In a large pot, heat 2 tablespoons of olive oil over medium heat.

2. 2

   Add 1 medium diced onion and sauté for 5 minutes until translucent.

3. 3

   Stir in 3 minced garlic cloves and 1 diced jalapeño, cooking for an additional 2 minutes.

4. 4

   Add 28 ounces of canned diced tomatoes (with juices), 6 cups of chicken broth, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1 teaspoon of salt, and 1 teaspoon of black pepper.

5. 5

   Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld.

6. 6

   While the soup simmers, preheat your oven to 400°F (200°C).

7. 7

   Spread the tortilla strips on a baking sheet and bake for 10-12 minutes or until crispy and golden brown.

8. 8

   After the soup has simmered, taste and adjust seasoning if necessary.

9. 9

   To serve, ladle the soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheese, chopped cilantro, and a squeeze of lime juice.