Savory tortilla soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Dried ancho chilies; -OR- Ancho chili powder | |
| 2 | tablespoons | Canola oil |
| 6 | Corn tortillas (blue or yellow) | |
| 1 | Onion; chopped | |
| 4 | Garlic cloves; minced | |
| Monterey Jack cheese, grated OR- soy cheese | ||
| Avocado; diced | ||
| 8 | cups | Chicken stock (reduced-fat) OR- vegetable stock |
| 2 | cups | Tomato puree |
| 1 | tablespoon | Cumin powder |
| 1 | teaspoon | Oregano |
| ¾ | teaspoon | Salt |
| 2 | Limes; juiced | |
| Nonfat sour cream | ||
| Fresh cilantro; minced | ||
| Cooked chicken; diced | ||
Directions
OPTIONAL GARNISHES
Remove stems and seeds from ancho chilies. Place chilies in a saucepan, cover with water and cook until soft, about 10 minutes.
Drain chilies, let cool, then puree in a food processor or blender.
While chilies cook, cut up two tortillas into small pieces. In a large saucepan, saute tortillas, onion and garlic in 2 teaspoons canola oil until onions are soft. Add ancho pepper puree or chili powder, chicken stock, tomato puree, cumin, oregano and salt to saucepan. Bring soup to a boil, reduce heat and simmer 30 minutes.
Puree soup in a food processor and return it to saucepan. Stir in lime juice and reheat.
Slice remaining tortillas into ¼-inch x 2-inch strips. Heat remaining oil in a medium skillet. When oil is hot, add tortilla strips and saute until crisp, about 2 minutes. Transfer tortilla strips to a paper towel to drain.
Ladle soup into bowls and top with tortilla strips, cheese and garnishes, as desired.
Calories per serving: 177 Grams of fat: 2⅖ Percent fat calories: 12 Cholesterol: 0 mg Grams of fiber: 4⅕ Source: Delicious! magazine - May/June 1993 Typed for you by Karen Mintzias