Spinach Soup Cuauhtemoc


Serves: 4
Total Calories: 328

Ingredients

1/2 cup vegetable oil
2 (6- to 7-inch) corn tortillas, cut into 3/4-inch squares
1/2 medium white onion, finely chopped
2 cloves garlic (large), finely chopped
2 medium tomatoes, peeled, seeded, and chopped
1 quart chicken stock or canned chicken broth
2 cups lightly packed coarsely chopped fresh spinach leaves
1/4 cup chopped fresh cilantro
1/8 teaspoon crushed red pepper
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste

Directions:

1. In a small skillet, heat the oil until it shimmers. Fry the tortilla squares in the hot oil over medium-high heat golden brown and crisp, about 1 minute. Drain on paper towels, and set aside.

2. Spoon about 2 tablespoons of the same hot oil into a 2-quart saucepan. Add the onion and garlic. Cook over medium heat until softened, about 3 minutes. Add the tomatoes, and cook, stirring, until the mixture is nearly dry, 2 to 3 minutes.

3. Add the broth and bring to a boil. Add the spinach, cilantro, red pepper, salt, and black pepper. Reduce the heat to medium-low and simmer until the spinach is tender and the flavors blend, about 10 minutes. Divide the crisp tortilla squares among 4 soup bowls and ladle the hot soup into the bowls. Serve at once.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 328
Calories from Fat: 253

This Spinach Soup Cuauhtemoc recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


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