My four-year-old is on a dinner strike lately–even refusing noodles and cheese tonight, while the rest of us enjoyed pasta with pesto and feta. So when he requested “chipsy soup” for Shabbos, you bet I was going to make it. Tortilla soup (topped with chips) may not be the most traditional of Shabbos foods. But as they say, variety is the spice of life–or at the very least, spicy soup adds variety to life.

T neutral oil
1 large roughly chopped onion
4 cloves chopped garlic
1 chopped green pepper
5 corn tortillas
8 cups of water
2 t chili powder
T cumin
1 1/2 t salt

1/2 t cayenne pepper
freshly ground pepper to taste

Optional garnish: crumpled tortilla chips, sprigs of cilantro, cheese for dairy soup or chicken for fleishik soup strips of avocado

Saute the veggies in oil over medium-low heat until brown. Add the tortillas (cut into pieces) and saute a few more minutes. Add the spices, salt, pepper and water. Simmer for 25 minutes. Puree the mixture and add garnish before serving.

2 thoughts on “‘Chipsy soup’ for Shabbos

  1. I make a version of this for the shabbos near Dan’s birthday every year – with chicken. We invariably have a guest that week who was not raised with spicy food and watch them politely ask for more and more water. I never thought to fry the tortillas with the veggies. That really cuts down a step!

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