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Tortilla Soup |
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Serves: 4 Print this RecipePat Cox, Bogata, Texas 1 medium tomato, quartered 1 (14 1/2-ounce) can whole peeled tomatoes with liquid 1 small onion, quartered 1 clove garlic 2 (10 1/2-ounce) cans condensed chicken broth, undiluted 1 tablespoon minced fresh cilantro or parsley 1/2 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 6 corn tortillas (6 inches) 1/4 cup vegetable oil Sour cream Shredded cheddar or Monterey Jack cheese Place tomatoes, onion and garlic in a blender or food processor; blend until smooth. Transfer to a large saucepan. Add the chicken broth and seasonings; bring to a boil. Reduce heat and simmer for 3 minutes. Cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain. Ladle soup into bowls; top with tortilla strips, sour cream and cheese. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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