The creaminess of this dairy-free, gluten-free dish comes from blending corn tortillas right into the soup.



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.

Serving Suggestions

Serve with tortilla strips, cubed avocado pieces and sour cream. Will keep for 2 days in the refrigerator.


6 to 8 servings

Thanks To

Alix Moren, Savory Spice Shop--Princeton, NJ

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Savory Spice Shop Ingredients
Chile, New Mexican, Mild Green, Ground 2 floz bottle $4.55
Cumin Seeds, Ground, Organic 1/2 oz bag $1.50
Sea Salt, Mayan 2 oz bag $2.25
Oregano, Mexican 2 floz bottle $2.60
Pepper, Black, Malabar: Coarse 1 oz bag $2.00
Hickory Smoke Flavoring 4 floz bottle $4.25



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