Tortilla Soup - cooking recipe

Ingredients
    1 medium tomato, quartered
    1 (14 1/2 oz.) can whole peeled tomatoes with liquid
    1 small onion, quartered
    1 garlic clove
    2 cans (10 1/2 oz. each) condensed chicken broth (undiluted)
    1/2 tsp. chili powder
    1/2 tsp. salt
    1/2 tsp. pepper
    1/4 tsp. grated coriander
    1/4 tsp. grated cumin
    1 Tbsp. minced fresh cilantro or parsley
    6 corn tortillas (6-inch)
    1/4 c. cooking oil
    sour cream
    shredded Cheddar Jack cheese
Preparation
    Place tomatoes, onions and garlic in blender or food processor; blend until smooth.
    Transfer to a large saucepan.
    Add chicken broth and seasonings.
    Bring to a boil.
    Reduce heat and simmer 3 minutes.
    Cut tortillas into 1/2-inch strips.
    Fry in hot oil until crisp and brown.
    Drain.
    Ladle soup into bowls.
    Top with tortilla strips, sour cream and cheese.

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