tortilla soup

G: Here's the story. Robin and I went to lunch at Q-Doba, where we tried their new, vegetarian tortilla soup. Most places that offer it serve versions with chicken. So, we got one bowl and split it. As soon as I had my first spoonful I knew I had to make some at home. What is it with me and spicy soups?

Anyway, the next day or so I scoured our cookbooks (around 20) and the internet for recipes. The one here, as usual, is a conglomeration of elements from two found recipes and some of my own instincts thrown in. I actually use more cumin than the original recipes state and I ALWAYS bump up the amount of garlic on anything I cook. Here I have left amounts and measurements fairly conservative, but feel free to have fun with anything, especially if you need to adjust the spiciness. We can testify that it can be quite hot, but not in a way that takes away from the great flavor. It is even better the next day and Robin states that it is wonderful cold. Enjoy.

mixins

In a stockpot, combine the olive oil, onions and garlic and sauté over medium heat until the onions are tender but not brown (about 5 minutes).

Add the chiles, stewed tomatoes, vegetable stock, lemon pepper, chili powder, ground cumin, and hot sauce. Simmer for 20 minutes.

In a small bowl whisk together the flour and 1/2 cup of water. Whisk mixture into soup. Stir and continue simmering for another 5 minutes. Stir in the sour cream. Simmer a few minutes more and it's ready to go.

Cut several flour tortillas into little squares and put in a bowl. We like to use these like oyster crackers and just put some of the squares in the soup. The flour tortillas also help to mop up every last drop in the bowl when you are done.