"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
…Or Tortilla Soup as we English-speakers like to call it. The chill of autumn has me making soups finally and staying true to my Mexican heritage with a craving for grandma’s home-cooking! It seems like a lot of soups are a bit labor and time intensive to make so I usually stick with chili, but this one is easy and so flavorful! Vegetarian friends can make it without the chicken and I don’t doubt it will be just as delicious! AND it’s gluten-free too.
What you need:
What you do:
Puree the onion, tomato, peppers, and garlic in a blender or food processor.
Fry in a saucepan with the coconut oil over medium-high heat.
When cooked through, add chicken broth and chicken. Mix well. Tear in pieces of tortillas and allow to break down in broth. Bring to a simmer and cook until thickened. Add more broth to thin the soup and more tortillas to thicken it. Will probably need to simmer for 30 minutes.
Ladle into bowls. Garnish with cheese, sour cream, green onion, cilantro, avocado, hot sauce, and tortilla strips.