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Pomi tomatoes, from Italy, aren’t just for use in Italian food. I used a box of Pomi chopped tomatoes for a Mexican Tortilla Soup and it was delicious. I prefer to use Pomi tomatoes over canned tomatoes, because they contain 100% natural ingredients (oh yes, they are organic!) and are sealed in a BPA-free, stay-fresh package.
The chemical bisphenol-A is commonly referred to by the shorthand BPA). Bisphenol-A is an industrial chemical that has been present in many canned goods since the 1960s to help protect the integrity of cans and prevent microbial contamination of food.
But in the last decade, there has been growing consumer awareness about the health risks that BPA can pose, particularly to fetuses, infants and young children. A growing number of health officials are concerned about the role that BPA may play in childhood brain development and behavior problems, and some studies on animals have shown a possible link between BPA exposure and an increased risk of cancer later in life. You can read more on ways to avoid BPA here .
I’m a huge soup lover and enjoy eating a healthy meal from a bowl. This tortilla soup is so warming, flavorful, and filling. You can keep it light or add an array of toppings, such as chicken, avocado, cilantro, sour cream, and tortilla chips. Fun for entertaining! The flavor of this soup is very authentic. Baking the corn tortillas, instead of frying, reduces the calories.
My family has been hit with the flu, so I’ve been making lots of soup and this is an easy and quick recipe with ingredients such as chicken broth and garlic, which help cure cold and flues, or at least makes you feel a little better.
california tortilla soup
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Description
Adapted from The Lemonade Cookbook
Ingredients
- 2 tablespoons canola oil
- 6 yellow corn tortillas (plus 2 additional tortillas cut into strips for topping (optional))
- 2 tablespoons canola or olive oil
- 1 yellow onion (chopped)
- 4 garlic cloves (minced)
- 1– teaspoon kosher salt
- 1– teaspoon coarse salt
- 1– teaspoon chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 28 ounce POMI chopped tomatoes
- 6 cups low-sodium organic chicken broth
- 1/4 cup chopped cilantro
- Cubed avocado (cilantro, sour cream, shredded cheese, and lime wedges for serving)
Instructions
- Heat oven to 350 degrees F. Place corn tortillas on a baking sheet, and brush both sides of the corn tortillas with the 2 tablespoons canola oil. Cook in oven for 10 minutes, turning tortillas half way through cooking; cook 5 minutes on each side. Remove from oven, break into pieces, and set aside.
- Coat a soup pot with the oil and put over medium heat. When the oil is hot, add the onion and garlic. Cook and stir until the onion begins to soften but not brown, about 3 minutes. Season with salt, chili powder, cayenne, cumin, and oregano. Cook and stir for about 2 minutes or until the spices become fragrant, taking care not to burn. Pour in the diced tomatoes and broth. Simmer until the tomatoes thicken slightly, about 15 minutes, stirring occasionally.
- Increase the heat to medium-high, and bring the soup to a boil. Add the tortilla pieces. Simmer until the chips soften and break down into the soup, about 15 minutes, stirring occasionally.
- Add the cilantro. Working in batches, ladle the soup into a blender filling it no more than halfway. Puree for a few seconds until completely smooth; if you have an immersion blender, this is a great time to use it. Return soup to pot and heat for 3 to 5 minutes.
- Serve the soup with your favorite toppings, such as tortilla chips, avocado, cilantro, sour cream, shredded cheese, and fresh lime.
Notes
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