Tortilla soup can be on your table in a matter of minutes, just with items from your cupboard. Even better, there is no exact science here: you can add leftovers or other ingredients to customize to your taste.
Basic Tortilla Soup
1 quart vegetable broth
1 can Rotel diced tomatoes with green chiles
1 can garbanzo beans (chickpeas), drained and rinsed
1 package tricolor tortilla strips
Pour vegetable broth, diced tomatoes, and garbanzo beans into a two-quart saucepan. Heat to boiling, then back off to simmer. Serve with tortilla strips dropped on top.
Possible additions: I added leftover sliced portabello mushrooms and some frozen sliced bell peppers. You can also add Gardein chick’n strips, cut to bite-size. Rotel diced tomatoes can be replaced by another brand that contains chiles or canned diced jalapeno chiles can be added, to taste, along with plain diced tomatoes. For those who want it hotter, crushed red pepper flakes can do the job, or just add hot sauce at the table.