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Vegetarian Tortilla Soup

Reviewed: Feb. 7, 2013
This recipe was a great starting point for tortilla soup. I followed the advice of previous reviewers and used 2 cans diced tomatoes (one was mexican style fire roasted and one regular) instead of crushed tomato and used only about 16 oz of vegetable broth, as we prefer thicker soups. Since I reduced my overall volume, I added only 8 oz of green chiles but threw in about 1-1.5 tsp of fresh diced jalapeno. I also added about half a can of black beans and only 1 tbsp or so of cumin. There was plenty of delicious flavors, and we topped each bowl with some shredded cheese, tortilla chips, and avocado. My non-vegetarian husband said it was the best tortilla soup he's ever had! This recipe it definitely a keeper!
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