Tortilla Soup Two
Yield
6 servingsPrep
20 minCook
65 minReady
90 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped |
|
| 2 | each |
garlic cloves
pressed |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
tomatoes
|
|
| 3 | cups |
chicken broth
|
|
| 1 ½ | cups |
tomato juice
|
|
| 1 | cup |
water
|
|
| 1 | teaspoon |
chili powder
|
|
| 1 | teaspoon |
cumin
|
|
| 1 | x |
salt
to taste |
*
|
| 4 | each |
corn tortillas (6-inch)
|
*
|
| ½ | cup |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped |
|
| 2 | each |
garlic cloves
pressed |
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
tomatoes
|
|
| 7.1E+2 | ml |
chicken broth
|
|
| 355 | ml |
tomato juice
|
|
| 237 | ml |
water
|
|
| 5 | ml |
chili powder
|
|
| 5 | ml |
cumin
|
|
| 1 | x |
salt
to taste |
*
|
| 4 | each |
corn tortillas (6-inch)
|
*
|
| 118 | ml |
cheddar cheese
grated |
|
Directions
Chop the tomatoes finely.
Tear the tortillas into smallish (approx. 1inch) chunks.
In a 3- or 4-quart pan, sauté onions and garlic in oil until the onions are translucent.
Add tomatoes, chicken stock, tomato juice, and water.
Season with chili powder, cumin, and salt to taste.
Cover and simmer for 45 to 60 minutes.
Just before serving, bring liquid to a boil.
Add tortillas and cheese.
Cover, remove from heat, and let sit for three to five minutes.
Serve immediately.
