Vegetable Tortilla Soup with Guajillo Chiles
By Melissa’s Corporate Chefs
2 tablespoons Vegetable Oil4 Corn Tortillas cut into strips
1/2 cup Organic Yellow Onion peeled and diced
1/2 cup Organic Carrots diced
1 cup Organic Russet Potato diced
1/2 cup Organic Bell Pepper (Red Bell Pepper) diced
6 cups Vegetable Stock
2 tablespoons Organic Garlic pureed
3 tablespoons Tomato Paste
4 Dried Guajillo Peppers rehydrated
1 tablespoon Dried Oregano
3/4 teaspoon Cumin Seed toasted and ground
Salt and Pepper to taste
3 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.