Tortilla Soup

 

Tortilla Soup     1 carrots finely, chopped 1 stalks celery, finely chopped ¼ cup onion, finely diced   2 TBS olive oil   1 clove garlic, finely chopped   1 can fire roasted tomatoes   ½ cup of your favorite salsa   4 cups chicken /vegetable  broth   10 white corn tortillas, cut into small pieces

Saute carrots, onions and celery in olive oil until soft.  Add garlic and cook until fragrant.  Add tomatoes, salsa and broth.  Bring to a boil.  Allow soup to boil for 10 minutes.  Gradually add cut strips of tortillas.  Soup will thicken slightly.  Once all the tortillas are incorporated, use an immersion blender, or regular blender to emulsify soup.    Add in’s:  chopped cooked chicken, black beans, roasted corn.    Toppings:  Monterey jack or Mexican cojita cheese, fried strips of corn tortilla, avocado, sour cream.