Tortilla Soup
Ingredients
- 1 tablespoon ghee or your preferred cooking oil
- 1 yellow onion- medium sized diced
- 4 garlic cloves minced
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon sea salt or pink Himalayan salt plus more to taste
- 6 cups broth vegetable or meat-based, homemade or store-bought
- 32 ounces strained tomatoes
- 4 cups refried beans or 2 cans of store-bought refried beans
- 2 carrots shredded
- 1 bay leaf
- Tortilla chips crushed
Instructions
- Heat ghee in the pressure cooker using the saute´ function. Add onion and saute´ until translucent. Add minced garlic and cook a few more minutes.
- Add remaining ingredients except for tortilla chips.
- Close lid and cook for 10 minutes.
- Once done cooking use quick pressure release.
- Stir the soup and serve in a bowl with crushed tortilla chips and toppings of your choice.
- Topping ideas include plain yogurt or sour cream, chopped cilantro, hot sauce, shredded cheese, avocado, jalapeno.
Notes
Optional- 1 lb. cooked, shredded chicken breast or thigh meat added during cooking time.
For a crockpot: saute´ onion and garlic on the stove and then place all ingredients in the crockpot. Cook on low heat for two or more hours.
For a stovetop: follow steps 1 and 2 and then simmer for 30-45 minutes or until the vegetables are tender.
Whenever possible, please choose organic foods in their most natural, unprocessed state.
I try to avoid canned foods and choose tomatoes in glass jars and use homemade refried beans.
For more information on the specific brands I use, how I make refried beans and chili powder, or any other questions email me at ivanna@magicalgardenbotanicals.com