Learn about Moti's Recipes...

Mexican tortilla soup has all the elements of Iraqi food: tomato, onion base with cumin and spice. This recipe is delicious as a vegetarian soup, but if you like you can add chicken as well.

Start by sautéing the onions and garlic in oil on medium heat in a large pot. If you're going to make a spicy soup, throw in a whole jalapeño or Thai chili pepper (without the seeds), too. After the onions are soft (about 5 minutes), add one soft corn tortilla, and fill the pot with vegetable broth and the dissolved tomato paste. If you don't have broth, use water—it will still taste sooo good! You can also add some parsley for flavor.

Bring to a boil and add a couple of teaspoons of cumin, 1 teaspoon of corriander, and salt to taste. At this point, taste your soup and if it's already spicy, remove the chili peppers! Reduce to a medium heat so that you have a rolling boil, and cook for about 15 minutes. You'll see that your corn tortilla has disintegrated and the water has slightly evaporated, leaving you a deliciously thick soup!

Remove from the heat and fill your soup bowls up, adding a bit of crunchy tortilla chips, cilantro, and fresh avocado and shredded cheese to each bowl.

Es muy bueno! That means it's "sooo good"!

Meat-Eaters'
Tip

While this recipe is delicious as a vegetarian meal, you can add chicken to the mix as well when you're frying the onions. Then, instead of cooking the soup on a medium heat, place a tight lid over the pot and reduce the flame to simmer. You'll want to cook this until the chicken is very soft and coming apart—about 1 hour.