Tomato Lime and Tortilla Soup

  This soup comes from Sundays at the Moosewood Restaurant, by the Moosewood Collective.  It is a good recipe for the transition between summer and fall, when you still want to eat tomatoes, but crave something warm and comforting for the increasingly chilly evenings.  You could add some shredded chicken to this recipe for a bit more protein if you want. 

--Jenna Muller

1 cup chopped onions
4 large garlic cloves, minced or pressed
3 tablespoons vegetable oil
1-2 minced chiles (use your sweet peppers plus some chile powder as spice)
1 teaspoon ground cumin seeds
1/2 teaspoon dried oregano
3 1/2 cups chopped fresh tomatoes
3 cups vegetable or chicken stock
1/3 cup fresh lime juice
Salt to taste
Grated Monterey jack cheese, tortilla chips (crumbled), chopped cilantro for garnish

In a medium soup pot, sauté the onions and garlic in the oil until the onions are translucent.  Add the chiles, cumin, and oregano, and sauté for a few more minutes.  Add the chopped tomatoes and sprinkle with a little salt.  Cover the pot and cook gently until the tomatoes begin to release their juices.  Stir occasionally.  Add the stock and simmer, covered, for about 15 minutes.  The chicken can go in when you add the stock as well if you are using chicken.  Add the lime juice and salt to taste.  Serve topped with grated cheese and crumbled tortilla chips.  Garnish with cilantro.