Quick Tortilla Soup
This quick tortilla soup is a perfect weeknight dinner. And you can use it the next day to make some delicious enchiladas!
- 1 tablespoon Olive or vegetable oil
- 1 onion
- 2 stalks celery
- 2 carrots
- 1 tablespoon salt
- 4 cloves garlic
- 1 jalapeño
- 2 tablespoons ground cumin
- 1 tablespoon ground ancho chili powder
- 540 grams crushed tomatoes (1 large can)
- 500 millilitres water or stock
Heat the oil in a large pot.
Add the onion, celery, carrots, & jalapeño in the oil along with the salt.
Sauté over medium high heat for 5 minutes until they have softened slightly. Covering with the lid helps the veggies sweat with the steam trapped inside.
Add the garlic, cumin, and chili powder, and sauté for another 2-3 minutes
Add the tomatoes and water. Bring to a boil, cover, reduce the heat, and let simmer for about 15-20 minutes.
Blend until smooth and adjust the seasoning as needed.
Pour into bowls and adorn with tons of fresh toppings!
Calories: 76kcalCarbohydrates: 11.8gProtein: 2.7gSodium: 578mgPotassium: 112mgFiber: 3.9gSugar: 7gCalcium: 59mgIron: 1mg