Tortilla Soup

Name: Tortilla Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 907 grams fresh tomatoes, coarsely chopped or 1 27-oz box of crushed tomatoes or equivalent in a jar or can; 1 liters chicken stock, vegetable stock or water; 2 Tbsps unrefined, cold pressed, extra virgin olive oil or coconut oil; 8 6-inchs 6-inch corn tortillas, coarsely chopped; 3 cloves garlic, finely chopped; 2 teaspoons ground cumin; 1 fresh jalapeno chile, ribs and seeds removed and finely chopped; 2 onions, chopped; 1 teaspoon dried oregano; 2 teaspoons sea salt; 2 Tbsps shoyu (naturally brewed soy sauce) or tamari; 79 milliliters tomato paste

Need a gluten free, dairy free, and vegetarian main course? Tortilla Soup could be a tremendous recipe to try. This recipe serves 6. One portion of this dish contains roughly 12g of protein, 9g of fat, and a total of 286 calories. Head to the store and pick up pepper, oregano, shoyu, and a few other things to make it today. To use up the coconut oil you could follow this main course with the Dark Chocolate Raspberry Coconut Oatmeal Cookies (made with coconut oil!) as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes.