Tortilla Soup
One of my earliest food memories is having Tortilla Soup from my grandmother’s kitchen. Corn tortillas are easily available in most supermarkets. White corn tortillas are more common than yellow...
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Ingredients
- 6 corn tortillas
- Kernels sliced from 2 ears fresh corn (or 2 cups thawed frozen or drained canned corn)
- 3 stalks celery (diced)
- 1 carrot (diced)
- 3 shallots (chopped)
- 3 cloves garlic (thinly sliced)
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 5 roma tomatoes
- 2 medium potatoes (peeled and diced)
- 12 cups vegetable broth ((look for Mushroom-Free broth if needed))
- 10 fresh epazote leaves (sliced into strips (optional))
- 2 ripe avocados (sliced, for garnish)
- 10 sprigs cilantro (for garnish)
- 1 lime (sliced into 6 wedges, for garnish)
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