Creamy Tortilla Soup

I found this recipe a few days ago and it looked and sounded interesting so I decided to try it. I love hot foods so this would be the perfect recipe for me. It took a long time to make this recipe but I liked it and we had some leftovers so it was worth it. My dad and older brother liked it but not many other people in my family enjoyed it as much of us because they aren't fans of hot foods. It was a little thick but other than that, It was very good. I dipped tortilla chips into it like a salsa and that was a good combination. It was also very filling which meant that I didn't need to make more than just that. Maybe, next time I make it, I will puree it less so it is more like a salsa rather than a soup.

Ingredients:

-1 onion (cut into 6 wedges)

-3 cloves of garlic

-1 jalapeño

-olive oil

-a pinch of salt and pepper (for taste)

-can of fire roasted diced tomatoes

-¼ teaspoon dried organo

-¼ teaspoon dried cumin

-½ teaspoon chipotle chili powder

-a pinch of sugar

-1 teaspoon white vinegar

-3 cups of veggie broth

-tortilla (the ones we made in class)

Directions:
Preheat oven to 350°F. Spread out the slices of onion, the jalapeño (not cut), the garlic cloves (with the skin on top still) and add the olive oil and the salt and pepper. Roast for 20-30 minutes or until the edges of the onions are blackened, flipping them about halfway threw. Remove the garlic after 5 minutes so it doesn't burn and remove the jalepeño when the skin is blackened and blistering. Put the roasted jalepeño in a small glass bowl with plastic rap over it (don't touch it). Let it cool for 15 minutes and then peel off the skin and remove the stem and the seeds (wash your hands afterwards and don't touch your eyes... it stings). In a pot, heat a few tablespoons of olive oil. Add the onions, garlic (without the skin), jalepeño, tomatoes, oregano, cumin, chili powder, sugar, and a pinch of salt and pepper. Cook for 4-5 minutes until the tomatoes start to sizzle. Add a teaspoon of vinegar and cook for 30 seconds more. Add the broth and the chopped up tortilla pieces and let simmer for 20-30 minutes. Remove from hear and let cool slightly. Put in bowl and puree. Serve with tortillas.