Corn tortillas provide this soup with both its flavor and texture. It's a fast-growing favorite in the Southeast. I especially like this recipe because it can be made quickly and easily and it can serve as an appetizer or a main dish.
- 1 medium tomato, quartered
- 1 can (14-1/2 ounces) whole tomatoes, undrained
- 1 small onion, quartered
- 1 garlic clove
- 2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1 tablespoon minced fresh cilantro
- 6 corn tortillas (6 inches)
- 1/4 cup canola oil
- Sour cream
- Shredded cheddar or Monterey Jack cheese
- Place the tomatoes, onion and garlic in a blender; cover and process until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
- Meanwhile, cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain on paper towels. Ladle soup into bowls; top with tortilla strips, sour cream and cheese. Yield: 4 servings.
Originally published as Tortilla Soup in Country Extra January 1994, p49
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