Tortilla Soup (sopa De Tortilla) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
6: Six inch corn tortillas,
1/4 cup: Vegetable oil,
1/4 cup: Water,
1 medium: Tomato, quartered
1: Onion, cut in quarters
1: Garlic clove,
2 can: Chicken Broth Cond. 10 3/4 oz,
1 can: Water, in soup can
1/4 tsp: Ground Coriander,
1/4 tsp: Salt,
1/8 tsp: Pepper,
Directions:
Servings: 8
Sprig mint (optional) Jack / Cheddar Cheese Grated
Cut tortillas into 1/4 inch strips. Heat oil in 10-inch skillet
until hot. Fry 1/4 of the tortilla strips at a time over medium heat,
stirring occasionally, until crisp and brown, about 3 minutes. Drain
on paper towels.
Place 1/4 cup water, the tomato, onion and garlic in blender
container. Cover and blend on high speed until smooth. Heat tomato
mixture, chicken broth, 1 can water, the coriander, salt, pepper and
mint sprig to boiling in a 3 quart saucepan. Cook uncovered for 3
minutes. Sprinkle each serving with cheese and tortilla strips.
Posted by Debbie Tillman. Courtesy of Fred Peters.
Source from luhu.jp
Sprig mint (optional) Jack / Cheddar Cheese Grated
Cut tortillas into 1/4 inch strips. Heat oil in 10-inch skillet
until hot. Fry 1/4 of the tortilla strips at a time over medium heat,
stirring occasionally, until crisp and brown, about 3 minutes. Drain
on paper towels.
Place 1/4 cup water, the tomato, onion and garlic in blender
container. Cover and blend on high speed until smooth. Heat tomato
mixture, chicken broth, 1 can water, the coriander, salt, pepper and
mint sprig to boiling in a 3 quart saucepan. Cook uncovered for 3
minutes. Sprinkle each serving with cheese and tortilla strips.
Posted by Debbie Tillman. Courtesy of Fred Peters.
Source from luhu.jp