Tortilla soup (sopa de tortilla)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Six inch corn tortillas | |
| ¼ | cup | Vegetable oil |
| ¼ | cup | Water |
| 1 | medium | Tomato, quartered |
| 1 | Onion, cut in quarters | |
| 1 | Garlic clove | |
| 2 | cans | Chicken Broth Cond. 10 3/4 oz |
| 1 | can | Water, in soup can |
| ¼ | teaspoon | Ground Coriander |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
Servings: 8
Sprig mint (optional) Jack / Cheddar Cheese Grated 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.
Posted by Debbie Tillman. Courtesy of Fred Peters.