extra virgin olive oil, 2 turns of pan, plus some for brushing tortillas
jalapeno peppers, seeded and chopped
green bell pepper, seeded and chopped
celery ribs, chopped with greens
garlic cloves, chopped
salt and pepper
1 (28 ounce) cans
1 (15 ounce) cans
- Heat a medium soup pot over medium-high heat.
- Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and the jalapenos, bell pepper, onions, celery and garlic. Season with salt and pepper then saute veggies 5 minutes.
- Add tomatoes, crushed tomatoes and stock and bring soup to a bubble.
- Reduce heat to a simmer and stir in cilantro.