Tortilla Soup

This is a great soup to make on a day that you have no time to mess around. It is also handy to make a couple of extra batches of and keep it in the freezer. I usually serve this with a quick salad, quiche or quesadillas.

This isn't truly tortilla soup because I don't make the little tortilla strips to add into it. I don't fry because I am pretty scared of getting burned and hate the mess. This recipe makes a spicy tomato soup. You can then add anything into it that you like. I usually have black beans, brown rice and shredded chicken available, but it is also great on it's own. My children love it with a dollop of sour cream and a little shredded cheese.

Tortilla Soup
- 1 jar/can of diced tomatoes
- 4 cups chicken broth
- 1 small onion, chopped
- 1 red or green bell pepper, chopped (I use frozen bell peppers and just use a handful)
- 2-3 cloves of garlic, chopped
- 1 jalapeno, seeded and chopped (1/2 or none at all if you don't like spicy)
- salt and pepper to taste

In a medium sized pot over medium-high heat start with a drizzle of oil that is your choice. Put in the onions and cook for 2-3 minutes and stir frequently. Add the bell pepper and jalapeno, cooking for another 2 minutes until everything has softened up. Add the garlic and cook for 30 seconds to 1 minute (don't let it burn). Next add the tomatoes and broth, stir to combine, and then allow the soup to come to a boil. Reduce the heat, cover the pot, and let it simmer for 15-20 minutes.

Next pull out your immersion blender and puree everything to the texture of your liking. Alternatively you can use a food processor or blender. Just transfer the soup carefully (it will be hot!) in batches to be pureed.

Taste and season as needed with salt and pepper.

Serve with sour cream, shredded cheese, shredded chicken, beans, avocados, lime wedges or anything else hanging out in your fridge.

Ladle into bowls and allow everyone to personalize it with the toppings or add-ins of their choice.

Enjoy!