So when it’s cold outside I crave warm foods. This can be a struggle for lunches at work, but soups are the perfect solution. Easily reheated in minutes and just as good the second time around.
I’m a sucker for toppings. They make everything and anything better. In this case, tortilla soup gives you plenty of options. I like adding tortilla chips to my bowl of soup and letting them sit and absorb the soup so they become soft. Then top with avacadoe chunks, sour cream, and a sprinkle of cilantro.
All you Italians must know that August is the month of tomatoes. I’m not Italian, but my dad is proud of our massive vegetable garden and we had no shortage of tomatoes. This recipe is best with ripe Roma tomatoes straight from the garden, but the grocery store ones will do, just make sure they are Roma!
- 1 tbsp olive oil
- 1 jalapeno pepper, diced small
- 1 yellow onion, coarsely chopped
- 4 garlic cloves, chopped
- 2 pounds of tomatoes, Roma tomatoes are best
- 1 can tomato paste
- 1 chipotle chili in adobe sauce
- 4 C vegetable stock
- 2 C cooked pinto beans
- 1 tbsp cayenne pepper
- Salt and pepper
- Garnish options: cilantro, avocado, tortilla chips, sour cream, cheddar cheese, black pepper
- Heat olive oil in a large saucepan over medium heat. Add the onion, garlic, dash of salt, and jalepeno pepper and saute for five minutes or until softened.
- Core and half the tomatoes and add to the saucepan along with the chipotles, tomatoe paste, and vegetable stock. Add species. Bring to a simmer and let simmer for thirty minutes or until everything is softened
- Puree using an immersion blender and then return back to medium heat over the stove.
- Taste and adjust seasoning to your liking.
- Add the beans and simmer another 5 to 8 minutes.
Enjoy warm with cilantro, avocado, sour cream, and tortilla chips.