Tortilla Soup

Tortilla Soup

Soup:

1 x 16 oz. Jar Saturday Sauce 

1 x 32 oz. Chicken Bone Broth or Vegetable Stock

~2 Cups Water

6 Corn Tortillas, Roughly Chopped

Generous Pinch of Dried Oregano 

Dried Ancho Chile Powder 

Splash of Sherry Vinegar 

Splash of Agave

Juice of One Fresh Lime 

Pinch Kosher Salt and Black Pepper

 

Soup Accoutrements: 

3 Corn Tortillas, Cut in Strips (for Frying) 

Avocado Oil (for Frying) 

Avocado, Diced 

Cotija Cheese (or similar) 

Fresh Cilantro, Chopped

Kosher Salt (to season tortilla strips) 

 

  • In a slow cooker, pour out your entire jar of Saturday Sauce and vegetable stock, Add your roughly chopped corn tortillas.
  • Add spices, along with sherry vinegar, agave, lime juice, and water. Slow cook with high pressure for 4 hours.
  • When the cook is over, use an emulsion blender to blend soup until it's smooth and reaches a thicker consistency. 
  • In a separate pot or pan, heat a generous amount of avocado oil and fry your tortilla strips until crispy. 
  • Add crispy tortilla strips, cheese, avocado, and cilantro to your soup and enjoy!
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