Tortilla Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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.
Ingredients
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1 medium tomato, quartered
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1 can (14-1/2 ounces) whole tomatoes, undrained
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1 small onion, quartered
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1 garlic clove
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2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
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1/2 teaspoon chili powder
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon ground coriander
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1/4 teaspoon ground cumin
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1 tablespoon minced fresh cilantro
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6 corn tortillas (6 inches)
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1/4 cup canola oil
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Sour cream
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Shredded cheddar or Monterey Jack cheese
Directions
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1.
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.
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2.
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.
Nutrition Facts
1-1/4 cups: 269 calories, 16g fat (2g saturated fat), 1mg cholesterol, 1018mg sodium, 27g carbohydrate (5g sugars, 4g fiber), 7g protein.
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