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Tortilla Soup Recipe courtesy of Mimi
Tortilla Soup
1 chopped onion
2 cloves garlic, minced'1 TBSP vegetable oil plus additional
1 10 1/2 oz. can chopped tomatoes with green chilies (Rotel), drained
1 14 1/2 oz - 16 oz. can pureed tomatoes
3 cups chicken broth
1 tsp chili powder
1 tsp. cumin
Salt to taste
4 corn tortillas, cut into 1/4 x 1 1/2 inch strips
1 cup diced cooked chicken (optional)
Optional garnishes: diced avocado, grated Monterey Jack or Cheddar cheese, sour cream
In large saucepan, saute onion and garlic in 1 TBSP oil about 5 minutes, until onions are soft. Add tomatoes with green chilies, pureed tomatoes, chicken groth, chili powder, cumin and salt. Heat to boiling, reduce heat and simmer 20 - 30 minutes. Meanwhile, cut tortillas into thin strips and fry until crisp in 1/2 inch of hot oil; drain on paper towels (or you can use tortilla chips and eliminate this step). Add chicken, if desired, and tortilla strips to soup and heat through - about 5 minutes. Garnish each serving with sprinkling of diced avocado, cheese and a dollop of sour cream. Makes 8 servings. |
