Rain and Tortilla Soup

Writing from the ranch this week. Just beginning to feel crisp at night and the days are definitely getting shorter. FRT(favorite recipe tester) was mowing the lawn in the dark last night! This really is a four season ranch just as Clyde - the rancher who sold it to us- promised and I think it is good for the soul to undergo this seasonal change.

Rain

 

 
Yesterday I helped Will, the cattleman, round up cattle on my new horse, Rain. She was perfect. Calm, smart, athletic, focused and beautiful. I want to be just like her when I grow up! So what to make after a day in the saddle. I promised you recipes last week which helped inspire me to re-make tortilla soup. It is really fast, filling and delicious. I did not add pinto beans but you can stir in one 15 ounce can just before serving if you want an even heartier soup.

Tortilla Soup

Tortilla Soup with Avocado and Sour Cream
Serves 6-8

2 teaspoons olive oil
1 medium onion, coarsely chopped
3 cloves garlic, finely chopped
1 jalapeno chili (or less if you prefer less spicy) finely chopped
2 tablespoons Tamari soy sauce
2 teaspoons ground cumin
1 teaspoon sea salt, to taste
1 teaspoon dried oregano
1/2 teaspoon freshly ground pepper
8 cups chicken broth
1/2 cup each, chopped celery and carrots
1 pound fresh tomatoes, coarsely chopped OR 1- 15 1/2 ounce can diced tomatoes with juice
1/3 cup tomato past
8 corn tortillas, broken into pieces
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice

1/2 cup crushed tortilla chips or toasted tortilla strips*
1 avocado, peeled, pitted and diced
1/2 cup thick plain yogurt (Greek style or sheep's milk) OR sour cream

Prep all your ingredients first and this will only take you about 30 minutes to get to the table!

Heat the oil in a heavy stockpot over medium heat. Add the onions, carrots, celery and garlic. Saute for 5 minutes, or until the onions are translucent.

Add the jalapeno,  tamari, cumin,salt,oregano and pepper and saute 1 minute longer.
Stir in the broth, tomatoes and tomato paste. Bring to a simmer over high heat. Decrease the heat to medium low and simmer stirring occasionally for 10 minutes.

Add the tortillas and simmer 10 minutes longer or until the tortillas are falling apart.
Remove from the heat and using a hand held immersion blender, (my new favorite tool in the kitchen!)

Blend until smooth. Alternatively, work in 4 batches and puree on low in a regular blender and return to pot. Stir in cilantro and lime juice.

Ladle the soup into bowls. Garnish with tortilla chips or strips, avocado and 1 tablespoon of "cream" per bowl.

 *will follow up with a recipe for tortilla strips tomorrow! Quiche recipe is next!