Recipe courtesy of Kathy Cary
Corn Tortilla Soup
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 266
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 36
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 10
- Cholesterol
- 8
- Sodium
- 411
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
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