This recipe is not my own but all of my friends and I love it! When ever I have a get together I make it and rarely do I ever have left overs. If you love home made soups you will love this and I hate eating tomatoes but I can eat this soup until I want to bust, it is very healthy for you and is a great alternative to those awful tasting weight loss cabbage soups that you NEVER want to eat after the first bowl.
Soup
Flour Tortilla shells (small size)
1 tbs Olive oil
1/2 cup diced red onion
1/2cup of an Anaheim chili pepper (Finely chopped)
1/2cup of a jalapeno chili pepper (finely chopped)
1 tbs. minced garlic
1/2 cup diced celery
3 pounds fresh tomatoes (I actually use two cans of stewed tomatoes and three fresh roma's)
2 cups vegetable stock, I have used water and it is perfectly fine so long as you season your soup just a little more with something you like.
1/2 cup fresh finely chopped parsley
1 tbs fresh lime juice
salt to taste
2 tbs chopped chives for garnish
2 tbs green onions for garnish
In a medium saute pan, put olive oil, onion, both chili peppers and celery and saute until tender.
In a blender blend tomatoes until you have a soupy texture. Once the sauteed items are done, take half of the mixture and add to the blender, blend that into the tomato mix as well. Once that is done, dump in a good sized soup pot. Add the vegetable stock. If you are using water, I recommend seasoning with something like a low sodium seasoning salt, or Mrs. Dash or something from the health food store.
Be creative, taste it as you go and add until it tastes right to you. Soup is not a rigid thing to make, you can go crazy or bland it is entirely up to you!
Cook on low heat for about a half an hour.
Tortilla chips:
While you are simmering the soup and stirring it once and a while, take some more olive oil and very lightly oil both sides of a tortilla shell. Do this to about 4 shells. Then season with again your favorite seasoning, I like to just use some garlic powder or Mrs. Dash original blend.
Place them on a cookie sheet or baking stone and bake until golden, don't let them get brown at all, they will be too tough. Sometimes you will want to poke a few holes with a fork in them as they will bubble up as they bake.
Once they are done, stack them when they are cool enough to handle and take a pizza cutter and cut strips as thick or thin as you want. Then cut them in half as you will be using them in your soup.
Chop your chives and green onions too.
I take my ramekins and put shredded Mexican cheese in one, some low fat sour cream in another and the onions and chives in another and just throw spoons in each and let everyone use what they want to dress their soup. Then I put the tortilla chips I just made in a larger bowl and by then the soup is ready to go.
If you want your soup to have more heat to it, add more peppers and make a day or two ahead of time. This allows the heat from the seeds to meld with the flavors of the soup, I personally love hot food, so the longer I can let it sit in the fridge the happier I am!
Enjoy!
PS, lime marinated shrimp and corn salsa also go great in the soup, look for those recipes next!
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