 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
This smooth soup is big on flavor! Low fat, low carbs, but you would never know it! Can substitute vegetable stock to make it vegetarian. Ingredients:
2 tablespoons olive oil |
4 medium tomatoes, chopped |
1/2 medium onion, chopped |
4 corn tortillas, quartered |
1 jalapeno, sliced |
1/4-1/2 cup cilantro, chopped |
6 cups chicken stock |
salt and pepper |
Directions:
1. Saute tomatoes, onion, tortillas, jalapenos, cilantro in olive oil in heavy pot. Cook until tortillas and tomatoes are soft.
2. Add chicken stock and seasonings. Bring to boil and reduce heat and simmer for 20 minutes.
3. Pureee soup in small batches using either a blender or imulsion type tool in the pan. Strain.
4. Pour back in pan and reheat.
5. Serve with crispy tortilla strips, sliced avacado, grated cheese.
|
|