The rich flavors of tortilla soup packed with micronutrients and anti-inflammatory fats!

Scale

1 sweet onion
2 cloves garlic
2 T (peppers) + 2T (roux) avocado oil
1 green bell pepper
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
3 poblano peppers
3 jalapeno peppers (optional)
3 cans fire roasted tomatoes
6 c stock (chicken or vegetable)
1 t chipotle chili powder (or to taste)
½ t cumin (or to taste)
Salt and pepper to taste
2 T flour (roux, gluten free see notes)
Corn tortillas (1 per person, cut in strips for frying, optional)
Garnish: avocado, pico de gallo, green onions, sour cream, lime, chicken, cheese

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Dice all peppers, coat with avocado oil and spread on a baking sheet
Season with salt, pepper, chipotle chili powder and cumin
Roast at 425° about 10 minutes until caramelized (browned on tips)
Sweat onion in avocado oil until translucent, add garlic.
Make a roux, add additional avocado oil and mix with flour until it forms a paste
Add tomatoes, roasted peppers and stock and bring to a simmer, whisk or stir until roux is mixed
Simmer as desired (30 min to several hours)
If desired, pan fry tortilla strips in avocado oil until golden
Garnish as desired!

Gluten free: use cassava flour or arrowroot for roux

Whole 30: omit corn tortillas (can use Whole30 approved tortillas for crunch)

For kids or if sensitive to heat/spice, omit jalapenos and use chipotle chili powder sparingly. If still too spicy, add sour cream to tame the heat

Keywords: fajita, healthy tortilla soup, fajita tortilla soup