Monte Vista is the area where my grandmother’s home in San Antonio is located. It is the house where I learned about spices and deep flavor profiles in cooking. It is the house my father grew up in and now it belongs to me. When my husband and I first met, I would make a big pot of Monte Vista Tortilla Soup for the two of us, while Ric sat on a stool in the kitchen and played his guitar for me – it was magic.
Hearty and rich, this soup can be made a number of ways. If the cream and cheese are left out, it is a wonderful low-fat vegan soup, add roasted or poached chicken for an amazing *chicken tortilla soup – it’s delicious whichever version you chose!
Ingredients
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2 tablespoons olive oil
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1/2 cup onion, diced
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1/2 cup bell pepper, diced (this time I used 1/4 cup roasted poblano pepper and 1/4 cup fresh green bell pepper)
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1 stalk of celery, diced
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1 carrot, diced
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1 tablespoon fresh garlic, minced fine
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2 teaspoons ground cumin
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2 teaspoon ground coriander
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1 teaspoon red chili powder
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1/2 tablespoon fresh oregano
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1/2 teaspoon Spanish smoked paprika (sweet, not hot)
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1/8 teaspoon cayenne (adjust to your taste)
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1 28-oz can crushed tomatoes (fire roasted are best)
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5 cups vegetable or chicken broth (I make a vegetable stock with water and a one or two Rapunzel herb bullion cubes)
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6 corn tortillas torn in 2 inch pieces
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3/4 cup heavy cream (optional)
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1/2 to 1 cup Colby Jack, Monterey Jack or Velveeta cheese (optional)
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1/2 teaspoon salt
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Fresh ground black pepper to taste
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Handful of fresh cilantro, chopped coarse
Instructions
- Sauté onion, pepper, celery and carrot in the olive oil until tender.
- Add the garlic and all of the spices except for the cayenne pepper and cook for a minute or two to release the flavors.
- Add tomatoes and broth and bring to boil.
- Toss in the corn tortillas, turn the heat down and simmer for 20-30 minutes.
- Just before serving, add cream and cheese and warm the soup thoroughly until cheese is melted and incorporated.
- Stir in the cilantro and half of the cayenne pepper, taste for desired spiciness and add more if you prefer more heat.
- Garnish with tortilla strips or chips, sour cream, fresh cilantro and even some diced avocado.
Notes
* For Chicken Tortilla Soup - 10 minutes before serving, add 2 cups roasted or poached chicken that has been shredded or cubed and use chicken stock instead of vegetable stock.
