Vegetarian MexicanTortilla Soup

Feb 22, 2010

On Sundays during Lent, whatever one gives up, one can do. For a quick second, I thought about going to the grocery store and picking up a nice thick rib eye for dinner to dry rub with my favorite seasonings but I wasn't really craving it. After a week of eating vegetables, I really had no desire to eat a piece of meat. I was more interested in what I can come up with for dinner using vegetables. Since it was raining and a bit chili inside, I thought I'd make a nice bowl of soup. I had made pozole in the past using pork so this time I'm going to use all kinds of vegetables to give it flavor. My favorite ingredients to use nowadays is a mirepoix which is a combination of carrots, celery, and onions. It sets the base of flavor to any dish.


Ingredients: 
2 tbs of vegetable oil
1 1/2 cup of diced onions (half an onion)
1 cup of chopped celery
1 cup of carrots
1 garlic clove, chopped
3 cups of diced tomatoes
6 cups of vegetable stock
1 bay leaf
1 tsp of cumin powder
1 tsp of chili powder
1 tsp of paprika
1/2 tsp of garlic powder
1 1/2 tsp of Mexican oregano
2-3 corn tortilla, cut into strips
1/2 cup of vegetable oil for frying the Tortilla
1 tbs of chopped cilantro
1/2 cup of shredded Monterey Jack cheese

Directions:
Heat vegetable oil in a large pot, add onions, celery, and carrots and saute until tender. Add garlic and tomatoes and saute until soft.
Add vegetable stock, add bay leaf, cumin, chili powder, paprika, garlic powder, and dried oregano. 
Bring to a boil and reduce heat to a simmer and let it simmer for at least 45 minutes.
For the topping, cut tortilla chips in strips and deep fry them until golden brown.
Top with cheese, cilantro, and tortilla chips on individual servings.