Toasted tortilla strips add crunch to this classic Mexican soup.
2 medium corn tortilla(s), halved and cut into 1/4-inch strips
1 medium onion(s), diced
1 tbsp chili powder
1 tsp ground cumin
46 oz mixed-vegetable juice, spicy, chilled
2 tbsp red wine vinegar
Preheat oven to 400ºF. Spread tortilla strips on a nonstick baking sheet and
bake until crisp, about 10 to 12 minutes. Set aside to cool.
Meanwhile, coat a nonstick skillet with cooking spray. Add onion and cook over
low heat until soft, about 5 minutes, adding a little water if onion sticks.
Stir in chili powder and cumin; cook 1 minute more.
Transfer onions to a large bowl and stir in vegetable juice and vinegar. Ladle
soup into 4 bowls and serve with tortilla strips. Yields 2 cups per serving.
(Note: Create your own version of this soup by adding diced cucumbers, cilantro
or tofu sour cream.)
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