Spicy Tomato And Tortilla Soup

• 2 tablespoons of extra virgin olive oil
• 1/4 cup of canola oil.
• 1 small onion, minced
• 2 cloves garlic, minced
• 1 tablespoon of cumin
• 6 cups of vegetable broth
• 2 cups of tomatoes (diced)
• 1 small can of tomato sauce
• 2 tablespoons of lemon juice
• 1/4 cup of basil (finely chopped)
• 2 tablespoons of parsley (finely chopped)
• 1 tablespoon of oregano (finely chopped)
• 2 chipotle chiles (diced)
• 1 cup of sour cream
• 1 cup of cheddar and jack cheese blend
• 3 cups of tortillas

1. Sautee onions, garlic, and cumin in olive oil until tender.
2. Add diced tomatoes, broth, lemon juice, and tomato sauce. Bring to a boil.
3. At boiling point, add basil, parsley, oregano, and chipotle chiles. Reduce to a simmer. Allow to simmer for 15 minutes.
4. While simmering, rip tortillas into 2 inch pieces and saute in canola oil.
5. Turn off heat and slowly add sour cream, tortillas, and cheese. Stir gently.

olive oil, canola oil, onion, garlic, cumin, vegetable broth, tomatoes, tomato sauce, lemon juice, basil, parsley, oregano, chiles, sour cream, of tortillas

Taken from www.epicurious.com/recipes/member/views/spicy-tomato-and-tortilla-soup-1202125 (may not work)