Tortilla and Tomato Soup

Tortilla and Tomato Soup (Adapted from Veg Times)

1 tablespoon olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
2 14.5 ounce cans fire-roasted diced tomatoes
2 cups vegetable broth
3 6" corn tortillas, cut into quarters
3 tablespoons chopped cilantro
1 teaspoon cayenne pepper sauce
3 tablespoons soft goat cheese
2 tablespoons sour cream

In a large saucepan, heat oil over medium. Add onion and cook until soft, about 7 minutes. Stir in garlic and cook until fragrant, about 1 minute.

Stir in tomatoes, broth and tortillas. Bring mixture to a boil, cover, reduce heat and simmer until the tortillas begin to break down, about 15 minutes. Stir in cilantro and cayenne pepper sauce - season to taste with salt and pepper.

In a small bowl, mix together goat cheese and sour cream.

Evenly portion out the soup into 4 bowls and top each with a dollop of the goat cheese mixture before serving.

Makes 4 servings.

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