Tortilla soup (sopa de tortilla)
Yield: 8 servings
Ingredients:
- 6 Six inch corn tortillas 2 cn Chicken Broth Cond. 10 3/4
- 1/4 c Vegetable oil -oz
- 1/4 c Water 1 cn Water in soup can
- 1 md Tomato quartered 1/4 ts Ground Coriander
- 1 Onion cut in quarters 1/4 ts Salt
- 1 Garlic clove 1/8 ts Pepper
Instructions:
Servings: 8 Sprig mint (optional) Jack / Cheddar Cheese Grated Cut tortillas into 1/4 inch strips. Heat oil in 10-inch skillet until hot. Fry 1/4 of the tortilla strips at a time over medium heat stirring occasionally until crisp and brown about 3 minutes. Drain on paper towels. Place 1/4 cup water the tomato onion and garlic in blender container. Cover and blend on high speed until smooth. Heat tomato mixture chicken broth 1 can water the coriander salt pepper and mint sprig to boiling in a 3 quart saucepan. Cook uncovered for 3 minutes. Sprinkle each serving with cheese and tortilla strips. Posted by Debbie Tillman. Courtesy of Fred Peters.
