Tortilla Soup (sopa De Tortilla)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Mexican | Appetizers, Mexican, Soups/stews | 8 | Servings |
INGREDIENTS
| 6 | Six inch corn tortillas | |
| 1/4 | c | Vegetable oil |
| 1/4 | c | Water |
| 1 | Tomato, quartered | |
| 1 | Onion, cut in quarters | |
| 1 | Garlic clove | |
| 2 | Chicken Broth Cond. 10 3/4 | |
| oz | ||
| 1 | Water, in soup can | |
| 1/4 | t | Ground Coriander |
| 1/4 | t | Salt |
| 1/8 | t | 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Romans 1:20 – God doesn’t believe in atheists.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 125
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 0mg
Sodium: 322.4mg
Potassium: 144.9mg
Carbohydrates: 11.5g
Fiber: 1.5g
Sugar: 1.2g
Protein: 2.9g