Recipe: Pseudo-Creamy Tortilla Soup
The creaminess of this dairy-free, gluten-free dish comes from blending corn tortillas right into the soup.
- 1 cup canola oil
- 2 onions, coarsely chopped
- 3 cloves garlic, finely chopped
- 1/4 tsp. sweet smoked Spanish paprika
- 2 Tbsp. tamari (or soy sauce)
- 2 tsp. Ground Mild New Mexican Green Chiles
- 2 tsp. Organic Ground Cumin Seeds
- 1 1/2 tsp. Mayan Sea Salt
- 1 tsp. Mexican Oregano
- 1/2 tsp. Coarse Malabar Black Pepper
- 8 cups vegetable broth
- 1/3 cup tomato paste
- 1-28 oz. can whole tomatoes, drained and coarsely chopped
- ½ green or red bell pepper, diced
- ½ jalapeño pepper, seeded and diced
- 1/4 tsp. hickory smoke flavoring, to taste
- 8 (6-inch) corn tortillas, roughly chopped
Heat oil in a heavy stockpot over medium heat. Add onions and garlic and saute for 5 min. Stir in green chile powder, tamari, cumin, salt, oregano and pepper and cook for another 2 min. Stir in broth, tomatoes, tomato paste, bell pepper, jalapeño pepper and hickory smoke flavoring. Cover and bring to a simmer over high heat. Lower heat to medium-low and continue cooking for 15 min. Add tortilla pieces and continue cooking until tortillas start to fall apart, about 5 to 10 min. Using an immersion or blender or food processor, puree soup until smooth and serve warm.
Serve with tortilla strips, cubed avocado pieces and sour cream. Will keep for 2 days in the refrigerator.