As we flip the page on the calendar, it's official, Summer is over. The nights have taken on a crisp chill and although we still have a few days sitting outside on the patio, they too are numbered.
As our thoughts turn to Fall, we begin to think about soups and stews. We think this is a perfect soup to start the season. Our salsa soup is a nod to chips and salsa with a spicy chili lime flavor, tomatoes and cilantro. Our Chili Lime Seasoning is hand blended from lime zest, aji amarillo chiles, ancho chiles, coriander, annatto, cumin, turmeric, cinnamon, black pepper, sea salt, Mexican oregano and makrut lime leaves.
Flavorful and healthy, this soup can be served as is or you can add cooked, shredded chicken and make it a meal. We used homemade chicken broth but substitute vegetable stock for a vegetarian option.
- 1 teaspoon olive oil
- 1 medium yellow onion, peeled and chopped
- 2 Tablespoons Granulated Garlic
- 8 cups no salt chicken broth (or vegetable stock)
- 1 14.5 oz can no salt added diced tomatoes, undrained
- 1/4 cup fresh lime juice
- 1 Tablespoon Chili Lime Seasoning
- 1 jalapeno pepper, seeded and thinly sliced
- 6 (6 inch) corn tortillas
- Vegetable cooking spray
- 1/2 cup fresh cilantro, chopped
- Heat oil to medium high in a large soup pot or Dutch oven.
- Add onion and cook until tender.
- Add Granulated Garlic, broth, tomatoes, lime juice, Chili Lime Seasoning and jalapeno.
- Bring soup to a boil and simmer 20 minutes.
- Preheat oven to 350 degrees.
- Place tortillas on a baking sheet and lightly coat with vegetable cooking spray.
- Bake for 10-12 minutes until crisp and lightly browned. Remove from oven and let cool.
- Break the tortillas into chip sized pieces.
- Stir cilantro into the hot soup.
- Ladle soup into bowls and top with baked tortilla chips. Serve.