Savory Tortilla Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2: Dried ancho chilies, -OR-
1 tbsp: -Ancho chili powder,
2 tbsp: Canola oil,
6: Corn tortillas, (blue or yellow)
1: Onion, chopped
4: Garlic cloves, minced
8 cup: Chicken stock, (reduced-fat) OR- vegetable stock
2 cup: Tomato puree,
1 tbsp: Cumin powder,
1 tsp: Oregano,
3/4 tsp: Salt,
2: Limes, juiced
OPTIONAL GARNISHES
Monterey Jack cheese, grated OR- soy cheese
Avocado, diced
Nonfat sour cream,
Fresh cilantro, minced
Cooked chicken, diced
Directions:
Remove stems and seeds from ancho chilies. Place chilies in a
saucepan, cover with water and cook until soft, about 10 minutes.
Drain chilies, let cool, then puree in a food processor or blender.
While chilies cook, cut up two tortillas into small pieces. In a
large saucepan, saute tortillas, onion and garlic in 2 teaspoons
canola oil until onions are soft. Add ancho pepper puree or chili
powder, chicken stock, tomato puree, cumin, oregano and salt to
saucepan. Bring soup to a boil, reduce heat and simmer 30 minutes.
Puree soup in a food processor and return it to saucepan. Stir in
lime juice and reheat. Slice remaining tortillas into 1/4-inch x
2-inch strips. Heat remaining oil in a medium skillet. When oil is
hot, add tortilla strips and saute until crisp, about 2 minutes.
Transfer tortilla strips to a paper towel to drain. Ladle soup into
bowls and top with tortilla strips, cheese and garnishes, as desired.
Source from luhu.jp
saucepan, cover with water and cook until soft, about 10 minutes.
Drain chilies, let cool, then puree in a food processor or blender.
While chilies cook, cut up two tortillas into small pieces. In a
large saucepan, saute tortillas, onion and garlic in 2 teaspoons
canola oil until onions are soft. Add ancho pepper puree or chili
powder, chicken stock, tomato puree, cumin, oregano and salt to
saucepan. Bring soup to a boil, reduce heat and simmer 30 minutes.
Puree soup in a food processor and return it to saucepan. Stir in
lime juice and reheat. Slice remaining tortillas into 1/4-inch x
2-inch strips. Heat remaining oil in a medium skillet. When oil is
hot, add tortilla strips and saute until crisp, about 2 minutes.
Transfer tortilla strips to a paper towel to drain. Ladle soup into
bowls and top with tortilla strips, cheese and garnishes, as desired.
Source from luhu.jp
Tags
Soups