Tomato Tortilla Soup

from Moosewood's Simple Suppers:

3 C diced onions
2 t olive oil
2 t ground cumin
1 t dried oregano
1 quart vegetable broth
1 28-oz can of diced tomatoes
2 t minced canned chipotles in adobo sauce
1.5 C crumbled corn tortilla chips

In a soup pot, cook onions over medium heat for 5 minutes (til soft). Add cumin and oregano, stir for a minute. Add broth, tomatoes, and chipotles then cover and bring to a boil. Reduce heat and simmer for 10 minutes.

Here they tell you to pulverize chips in the blender, and blend a portion of the soup. Meh, skip all that. Just crush the tortilla chips by hand into the soup pot. Or, for a finer crush, put them on a plate and crush with the bottom of a measuring cup.

About 6 servings, 30 minutes