Tortilla soup recipe

Ingredients

• 1 large sweet onion, diced
• 4 garlic cloves, minced
• 1 tsp chili powder
• 1 tsp dried marjoram or oregano
• 2 tsp ground cumin
• 2 cup vegetable broth
• 1 15-oz can fire-roasted diced tomatoes
• 14-oz can diced green chilies, drained
• ¼ cup ketchup
• 2 tbsp low-sodium soy sauce
• 2 corn tortillas, chopped
• hot sauce, to taste
• salt, to taste
• pepper, to taste
• ¼ cup fresh cilantro, coarsely chopped
• Crispy Tortilla Sticks

1. Line a medium pot with a thin layer of water.
2. Add onion, then cook over medium heat for 2 minutes. Add garlic and continue to cook until onion is translucent and most of the water has evaporated.
3. Add chili powder, marjoram or oregano, and cumin, stirring to cover the onion and garlic with the spices, then continuing to stir until all the liquid has been absorbed and the spices are fragrant, about 30 seconds.
4. Add broth, tomatoes with their juices, and chilies, stirring to combine.
5. Bring to a boil, then cover and simmer over low heat for 15 minutes.
6. Transfer half of the mixture to your blender and whiz until smooth, or use an immersion blender to slightly, but not completely, puree the soup.
7. Return to the pot, add ketchup, 1 cup of water, soy sauce, and corn tortillas.
8. Bring to a boil, cover, reduce heat to medium, and cook over medium heat until tortillas have fallen apart and thickened the soup, about 5 to 10 minutes. Use a whisk to help incorporate if necessary.
9. Add hot sauce, salt, and pepper if desired. Let soup rest 5 minutes.
10. Stir in cilantro and ladle into bowls. Top with Crispy Tortilla Sticks and serve.