Post Edit: Yesterday I wrote that my goal was to get 100 votes for my French's recipe by the end of the weekend. I underestimated you all. I had 100 votes by Thursday night, before the weekend ever began. I think I'll give you all a kiss. Move in close. Smooch! Thank you and keep voting-new goal: 200 by weekend's end.
I think I've finally found a dinner that could make the whole world happy. I mean it. This tortilla soup, adapted from the Mansion at Turtle Creek, is a dinner revelation. It takes ten minutes tops of active prep time. There's hardly any chopping at all, since you throw most of your ingredients into the blender. It's as healthful as you want to make it. It's ch-ch-ch-cheap, since soup is mostly, well water, actually. Those are all great reasons to make this soup, but I'm leaving out the best one. It's DEE-RI-SHUS, as my nephew Sammy used to say. DEE-RI-SHUS! I really do mean it. See for yourself if you don't end up fawning over tortilla soup. This is the way to do it:
3 tablespoons olive oil
2 tablespoons of chili powder
In a large pot, heat oil over medium high heat. Add tortillas and saute until beginning to brown. Add cumin and chili powder and saute for one minute. Meanwhile, combine in the blender the garlic, onion, cilantro, and tomatoes. Puree until smooth. Add tomato mixture and chicken broth to pot. Bring to a boil, reduce heat, cover and simmer for at least 20 minutes and up to one hour. Add any optional add ins for last few minutes of simmering. Serve soup with tortilla chips, cheese, avocado, cilantro, sour cream and lime wedges.