This past weekend was spent with some family and wonderful friends at Women Celebrate held at the beautiful Osthoff Resort in Elkhart Lake. It’s a weekend full of worship, witness, scripture, fellowship, song, dance, praise and even some shopping. There were some pretty amazing women there, sharing their stories so that through them we could learn of Him. I was gifted a book while there that was written by Nicole J. Phillips who happened to be a speaker this past weekend. She had a wonderful message that kindness is as much for yourself as for those on the receiving end and just what it can do for you in your life. I highly recommend it, it is entitled Kindness is Contagious and can be found here on Amazon! We had such a wonderful time, so many laughs, I learned of a new game called Bite the Bag, I’m pretty sure it’s made up. Don’t ask if you don’t want to know…it’s pretty self explanatory though. I came home with a sore belly from laughing so hard, sore legs from trying to do the splits and a renewed sense of self. It’s great to take some time away for just you, it always leaves me feeling refreshed.
Something else that leaves me feeling refreshed…this soup! Tomato Tortilla Soup could not be any simpler to make or delicious. You can have this soup finished and on the table in 30 minutes. My Mom used to make this out of a vegetarian cookbook that she had.
Put a soup pot over medium heat and saute 3 cups of diced onion in around 2 tsp olive oil (or any kind of oil you have on hand) for around 5 minutes or until the onions have softened. Add in 2 tsp cumin, 1 tsp dried oregano and stir for just a minute.
Next add in 1 quart vegetable broth, you could use chicken broth as well, 1-28oz can of diced tomatoes and 2 tsp minced canned chipotles in adobo. I added 3 tsp which gives it a nice heat. Feel free to adjust to your tastes. Cover and bring to a boil, reduce heat and simmer 10 minutes.
This next step might sound a little strange but trust me on this one. Pulverize 1 1/2 cups crumbled tortilla chips in a blender or food processor. Add 4 cups of the hot soup to the tortilla crumbs and puree until smooth. Stir the puree into the remaining soup. Season to taste with salt and pepper. If your soup has a sour taste, add 1 tsp of sugar to neutralize the acid in the tomatoes.
Garnish with any or all of the following, avocado, sour cream, cheese, sour cream, fresh cilantro and tortilla chips.
- 3 cups diced onions
- 2 tsp olive oil
- 2 tsp cumin
- 1 tsp dried oregano
- 1 quart vegetable broth
- 1 28oz can of diced tomatoes
- 2 tsp minced canned chipotles in adobo sauce, or more to taste
- 1 1/2 cups crumbled tortilla chips
- In a soup pot over medium heat, cook the onions in the oil for 5 minutes or until softened.
- Add the cumin and oregano and stir for a minute.
- Add the broth, tomatoes, and chipotles, cover and bring to a boil. Reduce the heat and simmer for 10 minutes.
- Pulverize the tortilla chips in a blender or food processor. Add 4 cups of the hot soup to the tortilla crumbs and puree until smooth. Add to the remaining soup in the pot.
- Season to taste with salt and pepper.
Garnish with any or all of the following, diced avocado, sour cream, cheese, fresh cilantro and tortilla chips.