Ingredients
2 tablespoons of extra virgin olive oil
1/4 cup of canola oil.
1 small onion, minced
2 cloves garlic, minced
1 tablespoon of cumin
6 cups of vegetable broth
2 cups of tomatoes (diced)
1 small can of tomato sauce
2 tablespoons of lemon juice
1/4 cup of basil (finely chopped)
2 tablespoons of parsley (finely chopped)
1 tablespoon of oregano (finely chopped)
2 chipotle chiles (diced)
1 cup of sour cream
1 cup of cheddar and jack cheese blend
3 cups of tortillas
Preparation
Sautee onions, garlic, and cumin in olive oil until tender.
Add diced tomatoes, broth, lemon juice, and tomato sauce. Bring to a boil.
At boiling point, add basil, parsley, oregano, and chipotle chiles. Reduce to a simmer. Allow to simmer for 15 minutes.
While simmering, rip tortillas into 2 inch pieces and sauté in canola oil.
Turn off heat and slowly add sour cream, tortillas, and cheese. Stir gently.
