TORTILLA SOUP ENJOY DAN:

                                     TORTILLA SOUP by CHEF DAN:

Serves 6

INGREDIENTS:

8 corn tortillas cut in half and thin into matchsticks-thin strips

A big splash or olive oil

A pinch of sea salt

1 tablespoon butter

15 cherry tomatoes

Another splash of olive oil

3 garlic cloves, chopped

2 Walla Walla sweet onions, chopped

1 teaspoon EACH ground cumin, Tandoori masala, berbere, and chili powder

2 teaspoons ground coriander

1 (10 Oz) can RO TEL diced tomatoes, and green chilies

6 cups vegetable broth

1 (7 Oz) can fire roasted green chillies

1/4-cup crumbled feta cheese

DIRECTIONS:  (preheat oven to 350 degrees)

1.   Gently toss the tortilla strips with a splash of oil and salt.

2.   Place on a baking sheet and bake in preheated oven for 10 minutes or until golden and crispy.

3.   Set aside.

4.   Halve the tomatoes and place on a roasting pan.

5.   Toss with a bit of oil and pinch or two of salt.

6.   Bake in preheated 350 degree oven and bake for 30 minutes, or until shrunken and golden around the  edges;

7.   Set aside

8.   In a soup pot add butter over medium-high heat when sizzling.

9.   Add onion and garlic and sauté for 4 minutes.

10.                Add spices and then the tomatoes; sauté for 1 minute more.

11.                Remove from heat.

12.                With  a immersion blender add 1 cup broth to the pot and onion mixture, blend until smooth, add remain broth and blend some more.

13.                Bring the soup back to a simmer and cook for 12-15 minutes.

14.                Serve in individual bowls topping with plenty of tortilla strips, the green chilies, and some goat cheese.

15.                Finish with sliced avocado, cilantro and scallions, and a squeeze of lime.

ENJOY DAN:                                                                    BON-APPETITE!!