This isn’t a conventional tortilla soup. A vegetarian version loaded with sweet potatoes and summer squash, this soup has a citrusy and spicy broth and is finished with home-baked, crunchy tortilla strips, cotija cheese, and creamy avocado. It may not be the traditional chicken loaded classic, but it’s a delicious and healthy family favorite in our house.

Despite the rumors, some kids naturally love spicy food. My two girls for instance are crazy for tacos, salsa, Indian food, and this soup. And while I’d only classify this soup as mildly spicy, you can moderate the heat in the broth by omitting the jalapeno pepper or by adding extra cheese, avocado, or even some sour cream to the bowl of any spicy-adverse diners. Alternatively, if you and yours love it spicy, double the amount of jalapeno, and don’t remove the seeds.

On a similar note, I call for Arizona Dreaming spice blend or a similar taco seasoning for the house-baked chips. You can absolutely leave this out if you’re worried about spice level, and the chips will still be fantastic. However, if you’re ok with a little extra kick, the spices definitely bring these chips up a level. And if you’ve never made baked chips before, get ready to fall in love. They’re so quick and such a great way to use up leftover tortillas. Plus they are seriously addictive. I definitely recommend doubling the recipe to have extras for later.

House-Baked Tortilla Chips

Equipment:

• 2 rimmed baking sheets

Ingredients:

• 6 corn tortillas, cut into thin strips

• 2 TBS. coconut oil, melted

• 1/2 tsp. kosher salt + more to taste

• 1/4-1/3 tsp. Arizona Dreaming or Taco Seasoning (optional)

Method:

1. Preheat the oven to 400ºF, and line the baking sheets with parchment paper.

2. Toss the tortilla strips, coconut oil, salt, and seasoning together in a large mixing bowl until the oil and seasonings are evenly distributed.

3. Spread the tortilla strips out evenly over the two baking sheets with as little overlap as possible. Bake for 10-14 minutes, or until the strips a lightly browned, firm, and crunchy. Taste and adjust seasoning as needed.

Tortilla Soup - Makes 6 bowls

Ingredients:

• 2 TBS. olive oil

• 1 yellow onion, diced

• 3 carrots, peeled and sliced into rounds

• 3 stalks of celery, cleaned and sliced

• 1 tsp. each kosher salt, dried sage, dried thyme, and dried Mexican oregano

• 2 tsp. ground cumin

• 2 tsp. chili powder (such as ancho or guajillo)

• 1/2 tsp. ground cinnamon

• 1 (15oz.) can diced tomatoes

• Freshly ground pepper to taste

• 8 cups broth (chicken or vegetable)

• 1 zucchini, diced (about 1 cup)

• 1 large sweet potato, diced (about 1 1/2 cups)

• 1/2 green bell pepper, diced

• 1/2 jalapeno pepper, seeded and finely chopped (optional)

• 1/2 cup orange juice

• Juice of one lime

• 1/3 cup chopped cilantro

• Cotija, avocado, and house-made tortilla chips to garnish

Method:

1. Heat a large soup pan over with the olive oil over medium heat. Add the onions, celery, and carrots, cover and allow to sweat for five minutes, stirring occassionally.

2. Add the salt, herbs, spices, and canned tomatoes to the pot, stir, and allow to cook for five minutes more. Add the broth, bring the soup to a boil, and allow it to simmer for 15 minutes.

3. After 15 minutes, add the zucchini, sweet potato, green bell pepper, and jalapeno. Stir and simmer for 15-20 minutes longer, or until the vegetables are tender, and the flavors have melded. Remove the soup from the heat.

4. Add the orange juice, lime juice, and cilantro, stir, and adjust seasoning as needed. Serve in large bowls topped with house-baked chips, cotija, and avocado.

Recipe adapted from Sharing the Table at Garland’s Lodge