Tortilla Soup

This savoury and delicious soup is one of my favourites and everyone I serve it to raves about it! I always say this recipe is so easy... so now here it is! All you need is the following ingredients: 1 small organic onion and 2 cloves of garlic, pressed, one 14 oz can of organic whole or diced tomatoes, some prepared chipotle peppers and six cups of chicken broth (made with 6 tsps of dehydrogenated chicken powder and 6 cups of boiling water). Also have on hand a few real corn pressed tortillas to lightly fry, while you are making the soup (you will add strips of the fried tortilla in your bowl just before serving), as well as some fresh organic cilantro and crumbled Mexican cheese (asadero is best, but you could substitute feta).

Simply follow these easy steps to a flavourful, full bodied soup that can be eaten as a light meal:

Step 1: Lightly fry the tortillas in organic sunflower oil, til crispy on both sides. At the same time, take the finely chopped onion and pressed cloves of garlic and lightly fry them in some organic oil for 1 minute in a large sauce pan or dutch oven . Do not brown.
Step 2: Next, add the chopped tomato, fresh or canned (organic) and the finely chopped pieces of prepared chipotle chilies( 1 or 2). If you buy the chipotle prepared in a tin, like I do, add some of the liquid too. Saute the tomato, onion and garlic mixture for a few minutes.
Step 3: Add in the 6 cups of prepared chicken stock and stir over medium heat, boiling for 1-2 minutes, then reduce heat a little and simmer on lower heat for another 15 minutes minimum to allow the flavours to infuse.
Step 4: Place strips of fried tortilla in each bowl, add the hot tomato broth and top with fresh springs of cilantro and crumbled mexican asadero cheese. Bon appetit!