Tortilla Soup

I will apologize in advanced for not having pictures.  But, I really wanted to share this recipe.  It is one of my favorites.  I just made it over the weekend to warm up during our mini blast of cold weather.  For this recipe you will need:

5-6 cups vegetable broth
1 14oz can diced tomatoes with jalapenos (canned tomatoes with green chiles will work too)
1 medium yellow onion, diced
2-3 cloves garlic or 1 tbsp jarred garlic
1 tbsp olive oil
1 tsp chili powder (more if you want it spicier)
1 tsp onion powder
1/4 tsp cayenne pepper (optional)
1 bay leaf
salt to taste

In a large stock pot, heat the oil over medium high heat.  Add onion and sautee until soft.  Add garlic and cook an additional 2 minutes.  Sprinkle with salt.  Add the can of tomatoes, including the juice.  Continue to cook and stir for about 3 minutes.  Gradually add in all the broth and seasonings.  You can add more or less of the chili powder and cayenne pepper depending on how spicy you like it.  Bring to just boiling, add the bay leave, cover, and reduce heat to low.  It is best to allow the soup to simmer for at least an hour, ideally 3-4 hours.  I usually make mine about 4-5 hours before I want to eat.  Remove the bay leaf before serving.

I serve mine with a variety of "toppings" to add to the bowl, such as diced fresh tomatoes, diced avocado diced onions, rice, chopped cilantro, corn, cooked or canned pinto or black beans, veggie burger, tortilla strips, and black olives.  I place all the toppings in the bowl first, then pour the broth over it.  Top with shredded cheese and/or sour cream.  It is warm, spicy, and delicious...perfect for a cold evening!