Bolivian Tortilla Soup 

This is a hearty vegetarian soup that is pretty spicy -- you can always cut down on the cayenne pepper or peppers.  I like it smooth, fully blended like a bisque, but it can be great with some of the veggies left chunky.  It can also be made with acorn squash or butternut.

This was the spicy soup served at the Estes Christmas Gala last year.

Ingredients:  for 6 servings
1/4 cup olive oil
1 1/4 cups chopped onions
3 cloves minced garlic
1 tablespoon ground cumin 
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1 teaspoon ground black pepper

1 coarsely chopped zucchini 
1/2 large chayote, pitted and coarsely chopped
1/4 lb. chopped portobello mushroom
1-2 jalapeņo or 2-3 serrano peppers, seeded and minced

1 16 oz can Muir Glen diced tomatoes*
1/2 cup tomato sauce
3 cups vegetable broth
2 teaspoons salt

6 diced corn tortillas
1/2 cup cilantro


* It really makes a difference -- Muir Glen tomatoes are far superior to others.

For garnish: tortilla chips and additional cilantro, maybe diced avocado.


Heat olive oil in a soup pan.  

Add onions, garlic, cumin, oregano, cayenne pepper, and black pepper,  
then stir for 2 minutes, until the onions are soft and translucent.

Add zucchini, chayote, portobello mushroom, and jalapeņo or serrano peppers,  
then stir for another 2-3 minutes.

Add Muir Glen tomatoes, tomato sauce, and vegetable broth,
then bring to a boil over medium heat.  

Simmer, uncovered, for 10 minutes

Add salt and diced corn tortillas.  Simmer for 5 more minutes.

Transfer about half the soup to a blender and blend until nearly smooth.
then return blended soup to the pan and stir to combine.
Or, blend all the soup until smooth in a blender, or with an in-the-pot blender.

Stir in cilantro

Garnish with tortilla chips and more cilantro, perhaps avocado.