Second, I have a tortilla soup recipe to share with you that is slightly bastardized. Twice over, really. I know there is some authentic recipe (probably recipes) out there for tortilla soup which involve roasted chiles and other delicious ingredients. (Such as this one, which I've been meaning to try for years now.) This recipe has none of that, which makes it great for a weeknight and I believe it still tastes fantastic. It is also bastardized in that it is based on my friend Sarah's recipe/method, but she and I could never connect the day I was making the soup to exchange official directions. So I was on my own. And it was a big, big hit in the fam, so I decided I had to post.
The beauty of this soup is that it has all the comfort of a soup, but with some substance (which comes in the form of all the yummy add-ins). Also, it is so quick and easy to put together.
1 onion, chopped
1-2 zucchini, halved and sliced
1 bell pepper, chopped
2-3 tomatoes, chopped
1 t. cumin
1-2 T. chile powder
6 c. (or so) chicken stock (preferably homemade)
grated cheddar cheese
In a soup pot, sauté onion, zucchini and pepper in olive oil over medium heat until soft. Add tomatoes and cook until tomatoes start to break down. Add cumin and chile powder and cook until fragrant (a minute or so). Add stock and simmer for 15 or 20 minutes so the flavors can meld (just enough time, conviently to get all the add-ins in order).
Ladle the soup into bowls and top with any and all of the add-ins. Be sure to squeeze in lots of lime!
photo courtesy myrecipes