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Tortilla Soup |
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Serves: 6 Print this Recipe1/4 cup onions chopped 1 tablespoon vegetable oil or olive oil 1 clove garlic minced 1 16-ounce can tomatoes peeled 1 10 1/2-ounce can beef broth double-strength 3/4 cup vegetable juice 1/2 cup water 1 to 2 tablespoons picante sauce 1 teaspoon sugar 1 teaspoon worcestershire sauce 1/2 teaspoon cumin ground 1/2 teaspoon chili powder 2 corn tortillas 6-inch each Sour cream Dairy (about 3 tablespoons) In a heavy 2-quart saucepan over medium heat, sauté onion in oil 5 minutes or until soft and golden. Add garlic; cook and stir 1 minute. Remove from heat. Place tomatoes with juice in a blender container; cover and blend until puréed. Add tomatoes, broth, vegetable juice cocktail, water, picante sauce, sugar, Worcestershire sauce, cumin, and chili powder t o onion mixture. Return saucepan to heat. Bring to a boil; reduce heat to low and simmer 15 minutes. Cut tortillas into 1-inch strips, then into triangles. Stir into hot mixture and simmer 10 minutes. Serve in small bowls or mugs and garnish each with about 1/2 tablespoon sour cream. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Lettuce And Pea Soup Tortilla Soup |
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