Tortilla and Tomato Soup

This month's theme for Weekend Cookbook Challenge (WCC) is to cook a recipe from our newly acquired cookbook. This recipe is by Didi Emmons from February edition of Vegetarian Time magazine.

Ingredients:
Onion - 1 large, chopped fine
Garlic - 2 cloves, minced
Chopped fire-roasted tomatoes - 1 28 oz. can
Corn Tortillas - 2 6-inch, cut into quarters
Cilantro - 3 tbsp, chopped
Hot sauce - 1 tsp, optional
Fresh Goat Cheese - 3 tbsp
Plain low-fat yogurt - 2 tbsp

Method:

• Heat 1 tbsp olive oil in large pot over medium heat. Add onions and saute 7 minutes, or until soft, stirring occasionally. Add garlic, and saute 1 minute more.
• Add tomatoes, 2 cups water and tortillas. Bring to a boil, then reduce heat to medium low. Cover, and simmer 15 minutes, or until tortillas have broken down into tiny pieces.
• Stir in cilantro and hot sauce, if using, and season with salt and pepper.
• Combine goat cheese and yogurt in small bowls. Ladle soup into bowls, then swirl goat cheese mixture into each serving.