Tortilla Soup

At one time me and hubby would go to BJs Restaurant at least 3 times a week - we went for the lunch special which was all you can eat soup and salad.  Our salad of choice was the wedge with extra bacon and blue cheese dressing complimented by the Chicken Tortilla Soup.  Well, as my grandson Joshua would say "Granny, those days are long gone".  Those days may be long gone but my desire for Tortilla Soup is still here - and what better time of the year to make it than winter -- especially since all of a sudden we have been getting some rain in So California!.  So here we go ----

Tortilla Soup
1/2 onion - diced
4 cloves garlic - minced
2 tbs olive or avocado oil
1 qt of vegetable broth (4 cups)
1 canned organic diced tomatoes
1 medium poblano or jalapeno chile - seeded, veins removed & chopped
1 tbs Fiesta Mix*
1/2 tsp sea salt
1 avocado - diced
Cilantro for garnish
Tortilla strips (optional)

*Fiesta Mix
3 tbs chili powder
2 tbs salt
1 tbs cumin
1 1/2 tsp onion powder
1 1/2 tsp smoked paprika
1/2 tsp oregano
1/2 tsp pepper

Saute onions in oil over medium heat - cook for about 2 minutes - add the chopped chile and saute for 2-3 minutes - add the garlic saute for 1 minute - sprinkle the Fiesta Mix and stir - add the vegetable broth and diced tomatoes - sprinkle in the salt - bring to a boil, cover and simmer for about 20 minutes. Remove from heat - Serve in bowls with diced avocado and cilantro.

For the tortilla strips I used Gluten Free Wrap - Red Chile (Sandwich Petals)
Cut the wrap in strips and cook on high heat in 4 tbs avocado oil  (you may need to use more oil depending on how many tortillas your cooking) - cook until strips start to harden, be careful to not overcook this wrap burns easily.

#Vegan #GMO #Meatless #GMO #Nutrition