Photo: Tomato-Tortilla Soup Recipe
Ingredients
- 2 (6-inch) corn tortillas
- 1 tablespoon plus 1 teaspoon canola oil
- 1/4 teaspoon salt
- 1 small onion, chopped (about 1 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 small jalapeno pepper, seeded and finely chopped
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 4 cups low-sodium chicken broth
- 2 (14.5-ounce) cans no salt added diced tomatoes. with juice
- 1/4 cup fresh lime juice
- 1/4 cup reduced-fat sour cream
- 2 tablespoons chopped fresh cilantro leaves
Directions
Preheat the oven to 375 degrees F.
Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.
Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.
Per Serving:
Calories 270; Total Fat 10g (Sat Fat 2g, Mono Fat 3.5g, Poly Fat 2g); Protein 9g; Carb 36g; Fiber 4g; Cholesterol 8mg; Sodium 335mg
Excellent Source of: Vitamin A, Vitamin C
Good Source of: Fiber, Niacin, Phosphorus, Iron, Vitamin K, Protein
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By khopkins_10955985
Albuquerque, NM
on January 09, 2012
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Wonderful recipe! I also decided to leave mine chunky. I added chicken, corn, and black beans. I also substituted one can of the diced tomato for the fire roasted to add some flavor. Neither of the tomatoes I used were unsalted, I figured with the low sodium chicken broth the soup would be bland if I used unsalted. I garnished with a dollop of sour cream, avocado, tortilla strips and cheese. It had amazing flavor and was super easy.
By CollegeCooker21
Davis, CA
on December 05, 2011
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Great soup! I decided to leave it chunky (didn't blend because I added in a few extra goodies. I used fire-roasted tomatoes, a jalepeno with seeds, fire-roasted corn from Trader Joes, and shredded chicken. If you like spicy, I recommend adding these! Next time I will add in some sliced avocado for garnish.
Made plenty! Now I have some great leftovers for finals week!
By lilygirl812
Chicago
on November 11, 2011
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Sadly, I didn't love this recipe. I like thicker soups so I used 2 3/4 cups of stock instead of 4 and still found it too thin. I am a fan of spice so I added a poblano pepper to the jalapeno pepper that was suggested and used one can of fire-roasted tomatoes to add a more complex taste. In the end, it tasted like a "souped up" version of tomato soup. Too many great recipes from Food Network to try for me to repeat this one.
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