Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
6-8 corn tortillas cut in half and then into matchstick sized strips
3 Tbsp olive oil, divided
fine grain sea salt
3 cloves of garlic, chopped or pressed
1 large yellow onion chopped
1 tsp. ground cumin
2 tsp. ground coriander
½ - 1 tsp. cayenne pepper or other spicy chili powder (chipotle, ancho, etc.)
1 28-ounce can crushed tomatoes (Muir Glen fire roasted are my favorite)
3-4 cups chicken broth (or veggie broth for vegan)
Toppings: crumbled goat cheese or shredded Jack or cheddar, sliced avocado, sour cream or greek yogurt, lime wedges
Preheat oven (or toaster oven) to 350°F. Toss tortillas strips with 1 Tbsp. olive oil and a good pinch of sea salt. Lay strips on a baking sheet, trying not to overlap any and bake for 10 minutes or until slightly browned and crisp. Set aside.
In a large pot over medium-high heat, warm remaining 2 Tbsp. olive oil and sauté onions and garlic and a good pinch of salt for two minutes.
Stir in the spices and then the tomatoes and cook for another 5 minutes, it should thicken a bit. Remove from heat.
Pour tomato mixture into a blender with 1 cup of broth and blend until smooth (do not use your blender if it isn’t vented) or you can use an immersion blender or even a food processor. Pour tomato and broth mixture back into pot and add remaining 3-4 cups broth, depending on desired thickness. Bring soup back up to a simmer for 10 minutes.
Remove from heat and serve with toppings of choice. Leftovers will keep refrigerated for up to a week or freeze leftovers in individual serving sized jars for up to 4 months.