I have an awesome recipe for tortilla soup that calls for chicken thighs, but since DH is allergic to poultry I've had to modify the recipe to make it vegetarian. So here's my recipe, which we had for dinner tonight. The boy child even tried it and liked it!
Okay, first chop up half an onion (I like the sweet yellow ones; you do whatever) and saute it in some EVOO until it starts to get tender. Then add a couple of minced garlic cloves to the pan and stir them around just until they start to release their aroma. DO NOT BURN THE GARLIC.
Dump the onions/garlic into a blender or food processor and add the following:
3 tsp. dried cilantro (or 3 Tbs. chopped fresh)
4 tsp. fresh lime juice
1 tsp. sugar
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1 14.5-oz. can of Del Monte Petite Diced Tomatoes With Zesty Jalapeno (try to get this exact item if you can - RoTel is NOT an adequate substitute)
Whiz all that together until the lumps/chunks are the size you like. Then dump the whole lot into a pot and add two 14 oz. cans of vegetable broth. Bring to a boil, then reduce heat and simmer.
While the soup is simmering, heat about half an inch of oil (I use canola; you do whatever) in a skillet over medium-high heat. Cut five corn tortillas (the soft ones) into strips and fry them in batches in the oil until they're crisp and only LIGHTLY browned. Drain them on paper towels and sprinkle with salt. By the time the tortilla strips are done, the soup will be done.
Here's how I like to serve it: put a handful of tortilla strips in the bottom of the bowl, ladle the soup over them, then top with shredded Monterey Jack cheese, diced avocado and dollops of sour cream.
This soup is SO YUMMY and I swear it helps cure head colds and bad allergies and whatnot. Which is why I made it today. Achoo!