Tortilla Soup with Cilantro

You will need: 

  • 6 tablespoons coconut oil
  • 8 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
  • 1 onion, chopped
  • 4 large cloves garlic, smashed
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander seeds
  • 1 drop dōTERRA Cilantro essential oil
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1 1/2 quarts canned low-salt chicken or vegetable stock
  • 3 cups canned crushed tomatoes in thick puree
  • 2 bay leaves
  • 2 1/2 teaspoons sea salt
  • 3 tablespoons chopped cilantro (to serve)
  • 1 avocado, cut into 1/2-inch dice
  • 1/4 pound cheddar & parmesan, grated (or preferred cheese)
  • Lime wedges, for serving

How:

  1. In a large heavy pot, heat the coconut oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
  2. Reduce the heat to moderately low. Add the onion, garlic, and spices (excluding Cilantro essential oil); cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves and add Cilantro essential oil.
  3. In a blender, puree the soup in batches; pour it back into the pot to keep warm and on low heat. Stir in the avocado.
  4. To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro and serve with the lime wedges.

Courtesy doTERRA blog