Tortilla Soup

At the request of my sweet friend Susanne, I am posting this recipe.
The recipe is from the Real Food Daily cookbook but I added a few little tips of my own.

Ingredients
1 Lb of tomatoes, diced
6-8 cups of vegetable or chicken stock (homemade is always better)
1/3 cup of tomato paste
1 jalapeno, chopped
12onions, coarsely chopped
2-3 garlic cloves, minced
2 Tsp of cumin
8 corn tortilla's, coarsely chopped
1 tsp of oregano
2 tablespoon of Tamari (or soy sauce if you are not Gluten intolerant)
1 tablespoon of canola oil
2 Tsp Salt
1/2 Tsp of freshly ground black pepper
1/4 cup of fresh cilantro

Method
Heat oil over medium heat in a large saucepan. Saute garlic and onions until onions are translucent. Add jalapeno, cumin, tamari, oregano, salt and pepper. Saute for 1 minute longer. Add Chix stock and tomatoes. Cover and bring to boil Lower heat and simmer for 10 mins. Add tortilla's and simmer for another 10 minds until tortilla's are falling apart.
Using a handheld immersion stick, blend the soup in the saucepan until smooth. Add cilantro.
Garnish with diced avocado and crunchy corn chips, pico de gallo and sour cream.


Homemade Tortilla strips

Ingredients
1 Tablespoon of canola oil
6 corn tortilla's
1 tsp of blended chili powder
1/2 tsp of maple crystals
1/4 tsp of sea salt

Method
Heat oven to 350 degrees
Brush oil over both sides of tortilla's.
Cut into strips.Spread tortilla's on baking sheet.
Mix together remaining ingredients and sprinkle over tortilla's. bake for 15-20mins, tossing occasionally, until golden brown.