Mexican Monday: Tortilla Soup

Mexican Monday- Tortilla Soup
Somebody's got a case of the Mondays.... and it's not me! I usually feel very accomplished on Mondays, and today was no exception. The best, and certainly tastiest of my Monday accomplishments was this fabulous Tortilla Soup. Again another awesome recipe from Isa Chandra Moskowitz's Appetite for Reduction, it's cheap, quick, filling, spicy, and low in fat!  Everyone should make this soup! What are you waiting for?!? Go! Now!


Tortilla Soup

1 teaspoon olive oil
1 small onion, chopped
2 jalepenos, seeded and sliced thinly
1 poblano pepper or green bell pepper, seeded and chopped
4 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional, if you like it extra spicy)
1 teaspoon salt
24 ounces whole tomatoes (I used "Fire Roasted Tomatoes" they added an extra somethin'-somethin')
24 ounces vegetable broth (I used a whole 32 oz. container of store bought veg. broth)
1 cup crushed baked or regular tortilla chips, plus more for garnish
1 tablespoon cumin
1 15oz. can pinto beans, drained and rinsed
1 cup frozen corn
1/2 cup chopped fresh cilantro, plus extra for garnish
Juice of 1 lime

Preheat a 4-quart pot over medium-high heat. Saute the onions, jalepenos, and poblano pepper in the oil until the onions are translucent, about 5 minutes. Use a little nonstick cooking spray or broth if needed. Add the garlic, red pepper flakes, and salt, and saute for another minute.

Break up the tomatoes with your fingers and add them to the pot, including the juice. Fill the tomato can with vegetable broth and add that to the pot. Mix in the cumin. Add the crushed chips to the pot. Cover and bring to a boil. Once boiling, lower the heat to a simmer, add the beans, corn, and cilantro, and let simmer for 5 more minutes.

Add the lime juice and taste for salt and seasoning. Ladle the soup into bowls, crumble some chips over the top, garnish with cilantro, manchego or cheddar cheese, sour cream, hot sauce.... whatever floats your tortilla soup boat.