Tortilla Soup. {Happy Herbivore}

This is a family favorite from Happy Herbivore. We LOVE it! I change it up a bit to feed my family with some leftovers. I also add black beans and hominy.... and if I have any leftover Tex-Mex Fried Rice I add that.

1 large sweet onion, diced
4 garlic cloves, minced
1 teaspoon chili powder (rounded for my family)
1 teaspoon dried marjoram or oregano (rounded for my family)
2 teaspoons ground cumin (rounded for my family)
2 cups vegetable broth (4 cups for my family)
1 15 oz. can fire-roasted diced tomatoes
1 4 oz. can diced green chilies, drained
¼ cup ketchup
2 tablespoons low-sodium soy sauce
2 corn tortillas, chopped (4 for my family)
Hot sauce, to taste
Salt, to taste
Pepper, to taste
¼ cup cilantro, coarsely chopped
Crispy tortilla sticks (recipe below)
Avocado, diced
{black beans, hominy or leftover brown rice... for my family}

Line a medium pot with a thin layer of water.

Add onion, then cook over medium heat for 2 minutes. Add garlic and continue to cook until onion is translucent and most of the water has evaporated.

Add chili powder, marjoram or oregano, and cumin, stirring to cover the onion and garlic with the spices, then continuing to stir until all the liquid has been absorbed and the spices are fragrant, about 30 seconds.

Add broth, tomatoes with their juices, and chilies, stirring to combine.

Bring to a boil, then cover and simmer over low heat for 15 minutes.

Transfer half of the mixture to your blender and whiz until smooth, or use and immersion blender to slightly, but not completely, puree the soup.

Return to the pot, add ketchup, 1 cup of water, soy sauce, and corn tortillas.

Bring to a boil, cover, reduce heat to medium, and cook over medium heat until tortillas have fallen apart and thickened the soup, about 5 to 10 minutes. Use a whisk to help incorporate if necessary.

Add hot sauce, salt, and pepper if desired, Let soup rest 5 minutes.

Stir in cilantro and ladle into bowl. Top with Crispy Tortilla Sticks and serve.

Crispy Tortilla Sticks
Happy Herbivore
Makes 1 cup
About 4 servings

4 6-inch corn tortillas

Preheat toaster oven to 350*F (conventional oven to 325*F).

Grease a cookie sheet or toaster oven tray and set aside.

Cut tortillas in half crosswise, then into 1/8 inch wide strips, about the width of a matchstick.

Transfer to a bowl, spray with cooking spray, and toss to coat.

Repeat a second time, making sure all of the strips are lightly covered.

Place on the cookie sheet or tray in a single layer and bake for 5 minutes, until crispy.

Let cool for 5 to 10 minutes, allowing them to crisp up a bit more.