Tomato Tortilla Soup
Getting a little better at Random Recipes, but still need to work on my timing since it’s once again the night before the recipe is due and I’m typing things up. To be fair I did make dinner last week, I’ve just been dragging my feet in writing things up. See the recipe didn’t turn out the way I thought it would based on the name and a quick read of the ingredients. I was expecting something with fire and heat, which wound up being very far from the case. That’s not to say the soup was bad, it’s a really good rich tomato soup. It’s just not my idea of a tortilla soup, so I’ll have to figure out how to jazz it up in the future. This is the first recipe from my Moosewood Restaurant Simple Supper cookbook that hasn’t worked out on the first go, so I’ll have to try it again and see what I can do to fix it.
- 3 cups onion, diced
- 2 tsp EVOO
- 2 tsp ground cumin
- 1 tsp oregano
- 1 quart vegetable stock
- 1 28oz can off diced tomatoes
- 2 tsp minced canned chipotles in adobo sauce
- 1 1/2 cups crumbled tortilla chips (I used tostitos taste of jalepeno)
- Please see page 117 of Moosewood Restaurant Simple Suppers for instructions!
I know I could have just changed out for a different recipe, after all only I would know but this is the recipe that was picked so this is the recipe I’m featuring. Extra bonus with this soup is it makes a great base for other dishes, one of which I’ll be writing up next week. Moosewood also suggests a few different toppings so it’s possible that I need to add more than cheese next time, maybe some cilantro or chopped avocado!