Monday, December 6, 2010

Tortilla Soup

1 medium tomato, quartered
1 (14.5 ounce) can whole peeled
tomatoes with juice
1 small onion, quartered
1 garlic clove
2 (10.5 ounce) cans condensed chicken
broth, undiluted
1/2 teaspoon chili powder
1/2 teaspoon salt 1/4 teaspoon pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 tablespoon minced fresh cilantro
6 (6 inch) corn tortillas
1/4 cup cooking oil
Sour cream
Shredded Cheddar or Monterey Jack

1. Place tomatoes, onion and garlic in a blender or food processor; blend until smooth. Transfer to a large saucepan. Add the chicken broth and seasonings; bring to a boil. Reduce heat and simmer for 3 minutes. Cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.

No comments:

Post a Comment