This is my take on tortilla soup – a full, spicy vegetarian broth surrounds a nest of roasted tortilla matches. Many tortilla soup recipes require huge amounts of sliced cheese, but I have found that a piece of cut goat cheese or Greek yoghurt just gives the right amount of cream without throwing everything out of the bite. And you can get toppings in a range of delicious directions.
There are thousands of ways you can redirect this recipe based on your personal preferences or what looks good on your local markets. If I'm after a dish a plate, I'll add a little roasted (or smoked) tofu, or a egg egg. If I feel like I need greens, I'll fly to a shredded chili or spinach. For a more formal shot you can (instead) finish the soup with slices of avocado and / or coriander, finely chopped white onions and a lime squeeze.
This is clear what happens when a tortilla soup meets a California coffee maker – you can either flirt it with salted yoghurt, avocado slices, and a lime squeeze (above). Or take it in another direction altogether, and over the soup with cherry tomatoes and grated goat cheese (down). That being said, I hope my remix will inspire you to try yours by using any ingredients you can get inspired. Use broth as a base and play from there.