This is our special version of a traditional Mexican favorite – spicy tortilla soup. Its rich flavors and many nutrients make it both tasty and healthful. Our take on this classic is vegetarian and dairy-free (unless you choose to add cheese or sour cream). With just the right amount of zing, your taste buds will be transported south of the border. 

TORTILLA SOUP

Serves 4 to 6

This is a very traditional soup typical of Mexico and is suitable for all season. Its rich flavors and many nutrients make it both tasty and healthy.

INGREDIENTS:

4 ripe Roma tomatoes cut into quarters

1/2 medium white onion

2 cloves of garlic

1/2 bunch of epazote (or fresh cilantro).

2 or 3 guajillo chile peppers, seeded

1 pinch of ground cumin

1 corn tortilla

1 pinch of oregano

3 cups of veggie broth

4 Tbs of avocado oil

Sea salt and pepper to taste

Garnish:

1 avocado, diced

Tortilla strips, fried to taste

100 grams of panela cheese or feta cheese, diced (optional)

4 tablespoons of sour cream (optional)

DIRECTIONS:

• In a sauce pan on medium-heat, add the oil and onion, then stir until slightly brown. Then add garlic and stir. When the garlic is cooked, then add the tomatoes.
• Let simmer for 7 to 10 minutes, then add 2 cups of veggie broth, the chiles, and the epazote and allow to simmer for 5 minutes more.
• Next add the tortilla, oregano, and cumin, and stir well.
• Allow to boil and then place on low-heat to simmer 10 more minutes.
• Remove from heat and let cool for about 5 minutes. Then blend, adding salt, pepper and perhaps the additional cup of veggie broth, depending upon the desired texture of the soup you prefer.
• Remove from the blender and adjust the taste as necessary. 
• Serve with the garnishes on top