If you're anything like me, I love a good mexican fiesta night at home. It always hits the spot, and it's always quick and easy. Here's another recipe to add to your taco night repertoire. This comes from Real Food Daily which is my new favorite cookbook. Everything looks so yummy! This is the only recipe I've made from there thus far, but I was very pleased.
I topped my soup with Tofutti sour cream and blue corn chips. Oh, and I did cut the recipe in half (recipe below is cut in half), and it still made quite a bit. It made.. about 5 big bowls.
2 tsp. canola oil
1 onion, coarsely chopped
2 garlic cloves, finely chopped
1 T. tamari (I used Shoyu)
1 tsp. cumin
1 tsp. sea salt
1/2 tsp. dried oregano
1/4 tsp. fresh ground pepper
4 c. vegetable stock
1/2 lb. tomatoes, coarsely chopped
1/6 c. tomato paste
4 corn tortillas coarsely chopped
1/8 c. chopped cilantro
Heat the oil in a big stockpot over medium heat. Add the onion and garlic and saute 5 minutes, or until the onion is translucent. Add your spices plus tamari and saute 1 minute longer. Stir in the stock, tomatoes, and tomato paste. Cover and bring to a simmer over high heat. Decrease the heat to med-low and simmer, stirring occasionally, for 10 minutes. Add the tortillas and simmer 10 minutes longer, or until tortillas are tender and falling apart.
Using an immersion blender (if you have one), or a regular blender, blend the soup until smooth. If using a regular blender, you'll probably have to do a couple batches. Stir in the cilantro.
Garnish with Tofutti sour cream, avocado, pico de gallo, crunchy tortilla strips, etc., and enjoy!
