- 1/2 tbsp extra virgin olive oil
- 3 cloves garlic, chopped
- 1 large red onion, chopped
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 14-ounce can crushed tomatoes
- 2.5 cups vegetable broth
- 6 corn tortillas, cut into matchstick chips
Tortilla Strips Spray the tortilla strips/quarters with olive oil spray and salt. Turn them out onto a baking sheet, arrange them across the pan and bake in a 350F degree oven for 10 minutes or until golden and crispy. (Mine might have taken a little longer than 10 minutes to get fully crispy). Set aside when done. (You can also just leave them in the turned-off oven to keep them warm and crispy!)
The Soup. In a big pot over medium-high heat cook the garlic and onions using 1/2 Tbsp olive oil along with a couple pinches of salt for just a minute or so. Stir in the spices and then the tomatoes. Cook down for about five minutes or so, it should thicken a bit.
Remove from heat, add two cups of the broth and puree with a hand blender (or puree in a traditional blender). Add the remaining 0.5 cups of broth (you can add more if you want a thinner soup) and puree until smooth. Bring the soup back up to a simmer and cook for another 10 minutes. Season with salt to taste.
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