KIST's Classic Mexican Tortilla Soup

5 Large Roma tomatoes

1 Medium White Onion, peeled & quartered

6 Garlic Cloves

1-2 Dried New Mexico Chilis

1 680ml Hunts Tomato Sauce (with onions, herbs & spices)

3-6 Chipotle Peppers in Adobo sauce

2 Corn tortillas, torn into small pieces

10 Cups Homemade Vegetable Broth (no sodium)

Salt & Pepper to taste

Garnish with avocado, baked homemade tortilla chips, squeeze of lime juice, crumbled feta and cilantro. These garnishes have NOT been included in nutrional calculations.

Heat a heavy saute pan or pot over medium-high heat. Add the tomatoes, peeled onion, and unpeeled garlic cloves. Roast, turning frequently, until the garlic is soft, about 10 minutes. Remove the garlic when soft, but slightly blackened. Peel the garlic and set aside. Add the chile and continue to cook for another 2 to 4 minutes. Remove the onion and set aside. Continue to cook the tomatoes ntil charred and blackened, another 5 minutes. Using an immersion hand blender, puree the garlic, chile, onion, tomatoes, tortillas, and about 3-4 cups of broth. Blend until smooth. Add remaining veggie broth. Bring the mixture to a boil, reduce the heat and simmer for 20 minutes. Season with salt and pepper to taste.

To serve, ladle soup into bowls and garnish with feta cheese, homemade baked tortilla chips, diced avocado, squeeze of lime juice and cilantro.

Note: The blended corn tortillas act as thickeners. This soup should not be as thick as a cream soup, but should have some body.

Serving Size: Makes 14 1-cup servings.

Number of Servings: 14