Tortilla Soup



4-6" corn tortillas cut into matchsticks

½ Tbsp Flying Olive Cilantro and Roasted Onion Extra Virgin Olive Oil or Flying Olive EVOO of choice

½ cup onion, minced or 1 tsp dried onion powder

2-3 cloves garlic, minced

½ can fire roasted diced tomatoes (about ½ cup)

2 tsp mild chili powder

1 tsp ground cumin

6 cups of chicken broth

1 bay leaf

½ cup canned beans, if desired

Salt and freshly ground black pepper to taste

Garnish: Any and all, as desired

½ cup cooked chicken, ½ Tbsp chopped cilantro leaves,1/2 cup fresh tomatoes,1-2 Tsps chopped fresh cilantro.


Preheat oven to 300 degrees.  Cut the tortillas into narrow matchsticks.  Place them in a single layer on a baking sheet and toast them for about 15 minutes.  Reserve ½ of the strips for garnish.

In the meantime, heat the Flying Olive Cilantro and Roasted Onion EVOO in a large pot.  Add the chopped onion and cook for about 2-3 minutes (if you'd rather use the onion powder add it after the spices), stirring.  Add the garlic and cook for an additional 2 minutes or until fragrant.

Add the diced tomatoes and cook for an additional 3 minutes.  Add the chili powder and cumin and continue to cook for 2 more minutes.

Add the broth, crushed tortillas, and the bay leaf.  Stir well, bring the soup to a simmer and cook for 25-30 minutes. Season to taste.  If desired, strain the soup through a sieve.  Serve in bowls.  Garnish (or pass the garnishes in small bowls for each person to add what they like) with the chicken , cilantro, cheese, reserved tortilla strips, fresh tomatoes, avocado, and lime.

Submitted by Barb L.