Tortilla lime soup
1 medium yellow onion, skinned and chopped
3 cloves garlic, peeled and chopped
1/2 c chunky salsa
1 4oz. can of chopped green chilies
1/2 c loosely packed chopped fresh cilantro
1/4c fresh lime juice (approx. 3 limes)
zest of 1 lime
1 15 oz. can of tomato sauce
2 15 oz cans or 3 cups freshly made black beans, rinsed.
1 1/2 c veggie stock
3 c water
1/2 tsp. cumin
1 tsp. salt (optional)
a couple grinds of fresh pepper
5-6 small corn tortillas, stacked and sliced into thin slices
To start, preheat oven to 350*.
In a large pot over medium heat add the onions and garlic. Saute for about 5-7 minutes until they start to soften. You may add water 1 T at a time if anything sticks. After the onions have begun to soften, add the salsa, green chilies, cilantro and lime juice. Stir well and add all the rest of the ingredients except the tortillas. Stir well and lower heat to medium low. Cover and let simmer for 20 minutes.
While the soup is simmering, cut tortillas and place on a baking sheet lined with parchment or a silicone pad. Try and spread out as much as possible.
Bake for 12-15 minutes, turning and tossing often to avoid burning. Once the tortillas just start to brown and get crispy, take out of the oven.
Serve soup in bowls and top with a fresh slice of lime and the crispy tortillas. You can also add some fresh cilantro and avocado. ENJOY!