Vegetarian Mexican Tortilla Soup

This soup is terrific, filling and healthy. It is adapted from "The Food Babe's" recipe. Just like most recipes I take a recipe and then make it my own to suit our tastes. I will give you options in making it healthier if you choose. I also used all organic ingredients where I could.


Here's what I did: (I doubled the recipe)

2 Tbl. extra virgin olive oil
1-2 Cups onion, chopped (I used two small white onions)
1/2 Cup diced cerely
1 Cup diced carrot
2 cloves garlic, minced
1/2-1 cup green lentils, rinsed (the original recipe called for 1/2 cup but I wanted more so I used 1 Cup to make it heartier)
6 Cups vegetable stock
1 (14oz) can or jar crushed tomatoes (mine were chopped not crushed and they broke down just fine)
1/2 jalapeno, seeded and minced
1 tsp. cumin
1/2 tsp. coriander
1/2- 1 tsp. salt (you will taste and adjust seasoning at the end)
1/4 tsp. pepper
1/4 cup chopped cilantro
3 sprouted corn tortillas **( I did not use sprouted corn tortillas as I couldn't find them. I bought a bag of organic white corn tortilla chips and crushed up a hand full to add to the soup. It is important to use organic corn products as almost all corn and corn products are GMO's. If I can find sprouted corn tortillas next time I make the soup I will give it a try. The organic chips worked great though)

In a large pot heat the olive oil up over med heat and add the onions, celery and carrots. Stir and cook till the vegetables are slightly tender. Add the garlic and cook another minute. Next add the vegetable broth, tomatoes, lentils, jalapeno, cumin, coriander, salt, pepper and chopped cilantro. Bring to a boil and reduce to a simmer and cover and simmer 30 minutes or so till lentils are tender. When lentils are tender add a hand full of crushed corn tortilla chips(or the sprouted corn tortillas.) Cover and continue to simmer another ten minutes. The chips should break up and dissolve into the soup and thicken it up some. Taste for seasoning.
Serve with optional toppings of :
tortillas chips
monterey jack cheese (I use pepper jack cheese. Organic or course.)
cubed avacado
additional cilantro

Enjoy!