Tortilla Soup

January 14, 2017


Vegetarian version of spicy, south of the border classic


1 medium yellow onion chopped

3 cloves garlic minced

1 poblano or other green chili seeded and chopped

4 cups vegetable stock, purchased or homemade

1 can diced tomatoes with juice

6 corn tortillas cut in slivers

1/4 cup peanut or other high heat oil

1 6 oz chub Fiesta Cheesorizo crumbled

1 Avocado sliced

Cilantro chopped

1 lime cut in wedges


The Soup

Heat 1 TB of oil in large saucepan over medium high heat

Add onion and stir for 2 minutes

Add garlic and chili and stir occasionally until onions are translucent

Add vegetable stock and tomatoes and reduce heat until soup just simmers. Cover and let simmer.

The Toppings

Heat remaining oil over medium high heat

Fry the tortilla strips until crispy. Drain on paper towels

Using the same pan, drain all but about 1 TB of oil and reheat to medium high

Add crumbled Cheesorizo and stir briefly

Reduce heat to medium low and stir once a minute until Cheesorizo is browned and crispy, about 8-10 minutes


Divide soup into 4 bowls

Top with Cheesorizo, tortilla strips, avocado, and serve with a lime wedge