Skip to content
November 9, 2015 / Chris Blum

Tomato Tortilla Soup

  
This is from Ellie Krieger, posted by my good pal Christine! Super simple, super tasty.

Ingredients:
2 corn tortillas
1 TBSP canola oil
1/4 tsp salt
1 small onion, sliced thin
3 cloves garlic, minced
1 small jalapeno pepper, seeded and finely chopped
2 tsp ground cumin
Salt and pepper
1 tsp dried oregano
4 c chicken broth
28 oz can tomatoes
1/4 c fresh lime juice
1/4 c chopped fresh cilantro leaves

In a large pot heat 1 TBSP oil over medium heat, add onions and cook until soft. Add garlic, jalapeño, cumin, oregano, salt and pepper and cook for 2 minutes until fragrant. Add broth and tomatoe, bring to a boil and cook for 10 minutes. Remove from heat, purée with an immersion blender. Return to low heat, stir in lime juice.

Spray tortillas with canola oil and toast in a non stick skillet. Cut into strips.

To serve, laddel soup into a bowl and into bowls, top with cilantro and tortilla strips.

Serves 4.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: