 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Corn tortillas provide this soup with both its flavor and texture. It's a fast-growing favorite in the Southeast. I especially like this recipe because it can be made quickly and easily and it can serve as an appetizer or a main dish. Ingredients:
1 medium tomato, quartered |
1 can (14-1/2 ounces) whole tomatoes, undrained |
1 small onion, quartered |
1 garlic clove |
2 cans (10-1/2 ounces each) 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 corn tortillas (6 inches) |
1/4 cup canola oil |
sour cream |
shredded cheddar or monterey jack cheese |
Directions:
1. Place the tomatoes, onion and garlic in a blender; cover and process until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
2. Meanwhile, cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain on paper towels. Ladle soup into bowls; top with tortilla strips, sour cream and cheese. Yield: 4 servings.
|
|