Vegetable Tortilla Soup with Guajillo Chiles
By Melissa’s Corporate Chefs
2 tablespoons Vegetable Oil4 Corn Tortillas cut into strips1/2 cup Organic Yellow Onion peeled and diced1/2 cup Organic Carrots diced1 cup Organic Russet Potato diced1/2 cup Organic Bell Pepper (Red Bell Pepper) diced6 cups Vegetable Stock2 tablespoons Organic Garlic pureed3 tablespoons Tomato Paste4 Dried Guajillo Chiles rehydrated1 tablespoon Dried Oregano3/4 teaspoon Cumin Seed toasted and groundSalt and Pepper to taste3 tablespoons Cilantro chopped
Place oil in soup pot and heat over medium for 2 minutes.
Add the onions, carrots, potatoes, and bell peppers and mix thoroughly.
Cook over medium heat for 5 minutes, stirring occasionally.
Add remaining ingredients, except tortilla strips and fresh cilantro, and bring to a boil.
Reduce heat and simmer for 20 minutes.
Adjust seasoning if necessary.
Turn off heat and cover pot.
Fry tortilla strips in hot oil until crisp, and drain well on paper towels.
Transfer soup to soup bowls, garnish with tortilla strips and fresh cilantro, and serve.