ingredients

• 1 cup quinoa, cooked
• 1 small onion, finely chopped
• 1 tsp chili powder
• 2 cloves garlic, minced
• 1 14oz can chopped tomatoes
• 1 1/2 quarts chicken stock, vegetable stock, or garlic broth
• 6 corn tortillas, cut into strips or some tortilla chips
• 1/2 cup chopped cilantro
• 2 tbsp lime juice

instructions

1. Heat a little olive oil in a heavy soup pot over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and chili powder and stir together for a minute, then add garlic and continue to cook, stirring, for another minute, until fragrant.
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2. Add tomatoes, stir well to deglaze bottom of pot, and cook, stirring often, until tomatoes have cooked down and smell fragrant, about 10 minutes. Add salt to taste. Add stock or broth, bring to a simmer, cover and simmer over low heat for 30 minutes.
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3. While soup is simmering, toast tortilla strips in batches in microwave. Place in a single layer on a plate and microwave at full power for 1 minute. Turn strips over and microwave for another minute. Repeat if necessary for 30 seconds, or until crisp and light brown. Set aside.
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4. Using an immersion blender, blend soup until smooth. Bring back to a simmer and stir in cilantro. Simmer for 1 minute. Taste and adjust salt. Stir in lime juice.Distribute toasted tortilla strips and quinoa among soup bowls and ladle in the soup. Top with crumbled cheese and serve.

Lightly adapted from https://cooking.nytimes.com/recipes/1017116-tortilla-soup-with-roasted-cauliflower-rice