Way back when… 13 years ago (yikes!) I whipped up a spicy tortilla soup for my sister upon the birth of her daughter. She was due – and she was ready. And, thanks to my soup (just kidding), Rylee Roo was delivered ON her due date!
I can’t really take credit for that, of course. But, I love to relish in the memories of her birth and the fact that I was THERE!
My dear friend is now pregnant, and expecting her precious Lotus. I know she will be a beautiful princess.
And, although Jillian’s palate prefers something less than spicy, I couldn’t help but cook up a batch of “not too spicy” tortilla soup. It’s soothing to the soul. It really is: Tortilla Lime Soup.
Tortilla Lime Soup
2 Tbs. olive oil, divided
1 small yellow onion, finely chopped
2 tsp. cumin seeds
2 tsp. chili powder
coarse sea salt
freshly ground black pepper
1 28 oz. can diced tomatoes
4 cups vegetable stock
12 oz. fresh (or canned) corn
12 oz. pinto beans (cooked)
6 corn tortillas
juice of 2 limes
fresh cilantro
shredded cheddar cheese
Heat 1 Tbs. oil over medium heat in a large stockpot. Add the onion, cumin, chili powder, sea salt. Sauté until golden brown. Add the tomatoes and broth.
Simmer 25 minutes.
Using an immersion blender (or standard), puree the onion, stock, and tomato until smooth.
Add the corn, beans, and lime to the soup.
Remove from heat and cover, allowing to sit at least 60 minutes.
Meanwhile, preheat the oven to 425 degrees.
Thinly slice the corn tortillas into strips. Toss in the remaining Tbs. olive oil and sprinkle with coarse salt.
Bake on an unlined baked sheet for about 10 minutes, tossing every once in a while, until brown and crispy.
Remove from the oven and allow to cool and drain on a paper towel.
To serve, fill each soup bowl with the soup, top with fresh tortilla strips, cheddar cheese, and cilantro.
