Quick and Easy Tortilla Soup

1. Take stems off the chile and remove most of the seeds. Quickly toast it by turning it an inch or two above an open flame for a few seconds, to release the smell (if you don’t have a gas stove, toast it in a dry pan on medium heat, pressing it flat for a few seconds on each side).

2. Chop the chile into pieces and put it into a blender or food processor

3. Add the tomatoes (and their juice) to the blender.

4. Process the chile and tomatoes a bit to start breaking them up.

5. Heat up a couple of tablespoons of oil in a large pot or saucepan. Shop up onion and garlic into small bits, and saute them till golden.

6. Transfer the onion and garlic into the blender too, trying to leave some of the oil in the pot (you can use a slotted spoon to “squeeze” the onion and garlic against the side of the pot as you scoop them out).

7. Process the onions/garlic/tomatoes/chile mixture until mostly smooth.

8. If you are using chicken or tofu, throw them into the pot over medium-high heat and saute till they start to brown. Remove them and set aside.

9. Pour the puree you made into the pot (keeping it on medium-high heat). Stir constantly and let it reduce to the consistency of tomato paste with a little liquid. This takes only 5-10 minutes.

10. Add the chicken broth, reduce the heat to medium-low, and let it simmer for 15-20 minutes.

11. Add the corn and beans now and allow them to heat up with the rest of the soup.

12. Taste and add salt if you think it needs it, and then add the chicken or tofu.

To serve:

Cut up an avocado, and add it to the bottom of your bowl and pour the soup over, then add the cheese and chips and you’re ready to go.

I like to use leftover chicken from meals earlier in the week when I make this to it makes it even easier and faster.

And it’s a real crowd pleaser!