Tortilla Soup is one of my favourite things on earth.  I first had it years ago, prepared by Chef Bryan Steele of the Prune Restaurant and have made it many, many times since though never managed to reproduce his version.  This recipe is a simplified, though still wonderful, version we cooked in the Community Kitchen.  You can easily tailor this soup to your tastes as the soup base is fairly simple (roasted tomatoes, smoked chilies, along with sweet roasted garlic and onions).  When you serve the soup, usually each diner fills their bowl with garnishes like avocado, fresh cheese, and herbs before you ladle the hot soup over.  The dish is always garnished with crispy tortilla chips for crunch.  This soup becomes a very filling meal when you include some hearty garnishes like chickpeas and wilted chard or spinach.

 

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