Tortilla Soup (Sopa De Tortilla)
Yield
8 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
corn tortillas (6-inch)
|
*
|
| ¼ | cup |
vegetable oil
|
|
| ¼ | cup |
water
|
|
| 1 | medium |
tomatoes
quartered |
|
| 1 | each |
onions
cut in quarters |
|
| 1 | each |
garlic cloves
|
|
| 2 | cans |
chicken broth
|
*
|
| 1 | can |
water
in soup can |
*
|
| ¼ | teaspoon |
coriander
ground |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
corn tortillas (6-inch)
|
*
|
| 59 | ml |
vegetable oil
|
|
| 59 | ml |
water
|
|
| 1 | medium |
tomatoes
quartered |
|
| 1 | each |
onions
cut in quarters |
|
| 1 | each |
garlic cloves
|
|
| 2 | cans |
chicken broth
|
*
|
| 1 | can |
water
in soup can |
*
|
| 1.3 | ml |
coriander
ground |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
Directions
Cut tortillas into ¼ inch strips. Heat oil in 10-inch skillet until hot.
Fry ¼ of the tortilla strips at a time over medium heat, stirring occasionally, until crisp and brown, about 3 minutes.
Drain on paper towels.
Place ¼ cup water, the tomato, onion and garlic in blender container.
Cover and blend on high speed until smooth.
Heat tomato mixture, chicken broth, 1 can water, the coriander, salt, pepper and mint sprig to boiling in a 3 quart saucepan.
Cook uncovered for 3 minutes. Sprinkle each serving with cheese and tortilla strips.
