Recipe courtesy of Kathy Cary

Corn Tortilla Soup

Name: Corn Tortilla Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 to 8 servings
Cuisine: mexican
Ingredients: 3 tablespoons olive oil; 1 tablespoon minced garlic; 2 tablespoons minced fresh jalapenos; 1 1/2 cups chopped red onion; 1 teaspoon ground cumin; 9 cups chicken stock; 16 (6 to 8inch) corn tortillas; 1/2 cup chopped scallions; 1 lime, juiced; 1/4 cup chopped cilantro; Garnish: sour cream, fried leeks, diced tomatoes

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Level: Easy
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 6 to 8 servings

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Ingredients

3 tablespoons olive oil

1 tablespoon minced garlic

2 tablespoons minced fresh jalapenos

1 1/2 cups chopped red onion

1 teaspoon ground cumin

9 cups chicken stock

16 (6 to 8inch) corn tortillas

1/2 cup chopped scallions

1 lime, juiced

1/4 cup chopped cilantro

Garnish: sour cream, fried leeks, diced tomatoes

Directions

Heat olive oil in soup pot. Add garlic, jalapenos, red onion, and cumin. Add chicken stock, corn tortillas, and scallions. Simmer 20 minutes. Add lime and cilantro.
To serve, ladle into bowls and top with sour cream, fried leeks, and diced tomatoes