|Simply omit the cheese for a vegan version|
We just got back from 10 days in Mexico, so I thought today's recipe would be appropriate. Typically, this dish is made with chicken, or at least chicken broth, but there's really no need for it. You could play with various toppings, too. I could see some fresh corn or fire-roasted chiles sprinkled on top. There are lots of different cheeses you could do, too, but I had goat cheese this day, so that was the pick. It was surprisingly delicioso!
6 corn tortillas, cut into sticks
1 Tablespoon EVOO
Heat oven to 400F. Toss tortillas in oil, sprinkle with salt and bake on baking sheet until crispy. Set aside and let cool.
2 Tablespoons EVOO
4 cloves of minced organic garlic
1 large organic onion, diced
1 teaspoon ground cumin
1 teaspoon ground cayenne chili powder
1.5 teaspoons ground coriander
1 14 or 15 oz can organic crushed tomatoes
6 cups organic vegetable broth
Salt to taste
1-2 organic avocados
1 cup chopped organic cilantro
4oz goat cheese crumbles
1 organic lime
Heat oil in a large pot over med/high heat. Cook onion and garlic for 3-5 minutes, until onion is translucent but not browned. Add the cumin, coriander and cayenne. Stir in the tomatoes and cook for 5 minutes. Remove from the heat and add 1-2 cups of the broth, then puree with an immersion blender (or transfer a bit at a time to a regular blender or food processer). Add the rest of the broth and puree until smooth. Return to the heat and simmer for 10-15 minutes. Salt to taste. Ladle into bowls and top with the tortilla sticks, avocado, cilantro and goat cheese. Cut the lime into wedges and squeeze lime juice over the top and serve.