- 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.
Reviews for Tortilla Soup
"Great soup to serve on a cold day! I did up the spices a tad. And because this was going to be the entire meal, I also added a can of corn and a can of black beans for substance. I did not fry the corn tortillas strips, instead of lightly spritzed them with olive oil and baked them in the oven until lightly browned and crunchy."
"This is the best tortilla soup recipe I've made. Most tortilla soups are heavy and too filling as first course. This one is not; rather it is light, healthy, and full of flavor. The coriander adds a distinct but not overbearing taste. I did increase the amount of cumin to 1 tsp., and added a can of black beans and some corn. Served with a dab of light sour cream and a liberal sprinkling of shredded cheese, this is a wonderful first dish, especially when followed with a Mexican entree (ours was fajitas). This is definitely a keeper."