This is, by far, my husband’s favorite soup. We’ve always preferred the chicken-free version, and I’ll often add a few extra corn tortillas into our soup, to make it extra-thick! You can adjust the spiciness of this soup by using more or less of the cayenne pepper– be careful, though! Just a little goes a LOOONG way. 
Serves 6 to 8
Ingredients
6 tablespoons canola oil
8 corn tortillas, chopped
6 cloves garlic, minced
1/2 cup chopped cilantro
1 medium onion, chopped
1 (28 oz.) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
6 cups vegetable stock
1 teaspoon salt
1/2 teaspoon cayenne pepper
Preparation:
- Heat the oil over medium heat in a large pot or dutch oven.
- Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
- Add the tomatoes, bringing to a boil.
- Add cumin and chili powder.
- Add vegetable stock and bring to a boil.
- Reduce heat.
- Add salt and cayenne and simmer for an additional 30 minutes.
- Serve hot; garnish with fried tortilla strips if desired.
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