Tortilla Soup

Tortilla Soup
(Adapted from Williams Sonoma Soup and Stew)
Serves: 3-4

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Ingredients

2 tbsp olive oil
1 chopped onion
4 minced garlic cloves
About 2 tbsp chopped fresh cilantro
Wine to deglaze the pan
4 cups chicken broth
10-12 peeled, chopped tomatoes
1 zucchini, peeled and grated
1 carrot, peeled and grated
1 tsp cumin
1 tbsp lime juice

For garnish:
1 large flour tortilla, cut into strips
Shredded Cheddar or Monterey Jack cheese
Chopped cilantro

Directions

1. Preheat oven to 350 F. Place the tortilla strips on a baking sheet and bake for about 5-7 minutes until they start to brown. Remove from oven and set aside.

2. In a large pot over medium heat, heat the oil and add the onions. Cook for 7 minutes.

3. Add the garlic and cilantro, sauté for one minute, stirring constantly. Deglaze with white wine.

4. Stir in the chicken broth and bring to a simmer. Add the tomatoes, zucchini, carrot and cumin. Stir well and simmer for 20 minutes.

5. Remove the pot from the heat and use an immersion blender to slightly blend the soup. Add the lime juice.

6. Ladle the soup into bowls and garnish with baked tortilla strips, cheese and cilantro.