Tortilla Soup

I had this soup out once at a restaurant while traveling and wanted more immediately!  I have been making it for years now.  Traditionally, it should be made with corn tortillas. One time I decided to use flour tortillas because I couldn't find corn at any of the places I tried.  It was a bit of a happy accident. The flour tortillas became almost like a noodle.  I personally don't think the soup is the same with out all of the toppings but I like to serve it so that people can add their own to their taste. This recipe serves 4-6 and can be doubled. You can make this vegetarian by omitting the chorizo and using vegetable stock.

Ingredients:

10 flour tortillas

2 jalapeno peppers, blackened whole and then peeled and diced

1 large onion, diced

2 cloves of garlic, minced

4 cups chicken broth

1 can of petite diced tomatoes

1/4 tsp cumin

Canola or vegetable oil

Optional additions (not really optional they are kind of essential):

Diced Monterey Jack cheese

Diced avocado

Diced and crisped chorizo

Thinned sour cream

Preheat the oven to 400 degrees. Cut 4 tortillas into quarters and then thin strips. Drizzle or spray the strips with oil. Bake the strips until they are browned and crispy, check them after 5 minutes however they may take as long as 10 minutes.  Make sure you don't burn them.  I do all of the time! For the jalapeno, there are two ways to blacken it.  If you have a gas stove, the quickest and easiest way it to place it over the flame and turn it over as the sides blister until all of the sides have blackened and then place it in a paper bag or wrap it in aluminum foil to let it steam and make the pealing easier.  You can also do this under a broiler but it does take longer. You would rotate it the same way as the sides blister. This step should be done before you start the steps for the soup.

In a large heavy bottomed pot, heat 2 tablespoons of canola oil over medium heat.  Cut the remaining 6 tortillas into 1" pieces and add to the pot.  Stir to coat and continue cooking the tortillas for 15 minutes until browned. Stir regularly to prevent burning. Add the diced onion, garlic, and jalapeno to the pot and stir for 2 minutes.  Next, add in the stock, petite diced tomatoes, and cumin.  If you are using unsalted products add a little bit of salt to taste.  Bring to a boil and then reduce to a simmer for 20 minutes. While the soup is simmering, prepare your toppings. The chorizo will not need any oil to crisp you can just use a dry pan.  To serve the soup, in the bottom of a bowl, add some of the diced cheese and avocado. Top with the soup and then drizzle with sour cream. Sprinkle with the chorizo and then top with the crispy tortillas strips.