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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


  1. 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.

  2. 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.

  3. Stir in the spices and then the tomatoes and cook for another 5 minutes, it should thicken a bit. Remove from heat.

  4. 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.

  5. 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.

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