Tortilla Soup
This recipe comes straight out of Linda’s real world kitchen! Nothing fancy to see, just how it was actually made in my own little kitchen. I am lucky because I was able to use the tomatoes and peppers that were frozen from last year’s garden harvest. This dish cooks to a saucy and tangy round flavor and it’s filling enough for a whole meal when topped with fresh avocado, tomato, onion, and cilantro along with tortilla chips.
  1. Place the tomatoes, bell peppers, mushrooms, onion, garlic, cumin powder, tomato powder, ancho chiles, cilantro, and 1 cup water or vegetable broth in a large soup pot. Bring to a boil over high heat. Reduce the heat to medium, and simmer, covered, stirring occasionally, until the vegetables are tender, 20 to 30 minutes.
  2. When cool enough to handle, use a blender, food processor, or a hand blender to blend mixture until smooth. Pour the mixture back into the pot if not using the hand blender. Add the smoked paprika, chili powder, salt to taste, and 2 cups water or vegetable broth. Bring to a boil then reduce the heat to medium and simmer until the soup thickens, about 10 minutes.
  3. Add the corn and black beans and cook till heated through, about 5 minutes.
  4. To serve, garnish each serving of soup with green onions, cilantro, avocado, tomatoes, and the tortilla chips. Squeeze some lemon or lime juice on top.