This is an easy soup to make. It should not take more than 30 minutes from start to finish. You can use any vegetables you have on hand. Feel free to substitute.
3 TBSP Olive Oil
½ Jalapeno or Serrano green chilies, seeds removed
1 clove garlic
1 14 oz. can of tomatoes
1 tsp. cumin
1 tsp. oregano
1 tsp. paprika
2 tsp. sea salt
4 cups vegetable broth
2 stalks of celery
1 large zucchini
cilantro or parsley for garnish
2 corn tortillas
½ cup queso fresca or ricotta salata cheese
Pre Heat your oven to 375 degrees
Line a cookie sheet with tin foil. Slice the tortillas into thin strips. Toss with 1 Tbsp of the olive oil and spread them out in a single layer on the foil. Bake for 12-15 minutes until they have crisped up. Immediately take them out of the oven and place on a paper towel. Set aside.
In a food processor or blender, place the onion, chili and garlic. Process together but do not puree to liquid. You want a little texture of the onion.
Heat 2 Tbsp of olive oil in a pot. Saute the onion mixture until softened. About 6 minutes. Add the cumin, oregano, paprika and salt. mix together. Stir in the tomato and stock. Add the vegetables and cook for an additional 15 minutes or until vegetables are cooked.
Ladle into bowls. Garnish with avocado slices, a little cheese and cilantro and the tortilla chips.