I am wishfully thinking that it was fall here in Arizona. The high is about 105 F today, so it’s a pretty big wish!
Today I am sharing this delicious recipe for tortilla soup. My friend Kelli, made this years ago and I just had to have the recipe. Please don’t be intimidated by the number of ingredients. It is 100% worth it!

Tortilla Soup

Ingredients

• 2 corn tortillas 
• 2 tablespoons tomato paste 
• 1 large(28 oz) and 1 small(14.5 oz) can tomatoes 
• 1 tablespoon ground cumin 
• 1 onion, quartered 
• 6 cups chicken stock 
• ½ bunch of cilantro, rinsed well 
• 1 can black beans, drained and rinsed 
• 1 can pinto beans, drained and rinsed 
• 1 tablespoon chopped garlic 
• 1 serrano pepper, seeded and chopped (I substituted with a jalapeno because my grocery store was out)
• salt and pepper, to taste 
• 1 tablespoon vegetable oil 
• 3 cups chicken, cooked and cubed 

 Directions: 

1. Place tortillas, tomatoes, onion, cilantro, garlic and Serrano pepper in a food processor and blend into mush. 
2.  Heat oil in a stockpot over medium high heat and add mush from step 1 and cumin. Cook for 5 minutes stirring occasionally. 
3. Pour in stock and bring to a boil. Reduce heat and simmer for 1 hour. 
4. Stir in beans and chicken and cook until they are warmed through. 
5. Season with salt and pepper. Garnish with any or all of the following: diced avocados, grated cheddar cheese, sour cream, cilantro, or chopped tortilla chips