Typically when I go to a Mexican restaurant I order the same thing. EVERY SINGLE TIME…Bean burrito, cheese enchilada, and rice & beans, and of course white queso. John gets super annoyed. Oh well! But at the house I don’t think I have ever cooked this dish once. Back in Birmingham my friend Ashley and I would have our dinner nights- whether it was cooking in my small apartment in Mountain Brook (one of us cooking in the kitchen and the other is chopping veggies and doing prep on the kitchen table in the dining area) or finally moving to my dream kitchen in my house. But one night we had a Mexican night (again I know surprise surprise) and fixed this amazing Tortilla Soup. Sometimes when we cooked this dish we had plenty of time to cut up corn tortillas into strips and fry them in oil which I think makes the dish a little more authentic but if you don’t have time like me this week I took a few chips and crushed them up and used them for the crunch that works just as well.
- 1 medium onion chopped
- 2 poblano peppers diced
- 2 jalapeno peppers diced
- 1 yellow bell pepper diced
- 2 garlic cloves minced
- 1 can fire roasted diced tomatoes
- 1/2 Tbsp. fresh oregano
- 2 tsp. cumin
- 1 tsp. chili powder
- 1 lime juiced
- 4 c. vegetable stock
- 3 Tbsp. chopped cilantro
- 1 avocado pitted, peeled, sliced
- 1/2 c. Monterey jack cheese shredded
- 1 c. crushed tortilla chips or 6 corn tortilla cut into strips to fry
- In frying pan, sauté onion and peppers for 5-7 minutes over medium heat. Add garlic and tomatoes, sauté 2-3 minutes.
- Transfer to large food processor. Process to a somewhat smooth puree. Add back to pot with spices and herbs.
- Add stock to pot. Bring to a boil. Then simmer for 25 minutes. Add lime juice, simmer another 5 minutes.
- Ladle into soup bowls, top with 1/4 c. crushed tortillas , spoonful of cheese and 2 slices of avocado.
did you make this recipe?
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