Savory tortilla soup

6 servings

Ingredients

Quantity Ingredient
2 Dried ancho chilies; -OR- Ancho chili powder
2 tablespoons Canola oil
6 Corn tortillas (blue or yellow)
1 Onion; chopped
4 Garlic cloves; minced
Monterey Jack cheese, grated OR- soy cheese
Avocado; diced
8 cups Chicken stock (reduced-fat) OR- vegetable stock
2 cups Tomato puree
1 tablespoon Cumin powder
1 teaspoon Oregano
¾ teaspoon Salt
2 Limes; juiced
Nonfat sour cream
Fresh cilantro; minced
Cooked chicken; diced

Directions

OPTIONAL GARNISHES

Remove stems and seeds from ancho chilies. Place chilies in a saucepan, cover with water and cook until soft, about 10 minutes.

Drain chilies, let cool, then puree in a food processor or blender.

While chilies cook, cut up two tortillas into small pieces. In a large saucepan, saute tortillas, onion and garlic in 2 teaspoons canola oil until onions are soft. Add ancho pepper puree or chili powder, chicken stock, tomato puree, cumin, oregano and salt to saucepan. Bring soup to a boil, reduce heat and simmer 30 minutes.

Puree soup in a food processor and return it to saucepan. Stir in lime juice and reheat.

Slice remaining tortillas into ¼-inch x 2-inch strips. Heat remaining oil in a medium skillet. When oil is hot, add tortilla strips and saute until crisp, about 2 minutes. Transfer tortilla strips to a paper towel to drain.

Ladle soup into bowls and top with tortilla strips, cheese and garnishes, as desired.

Calories per serving: 177 Grams of fat: 2⅖ Percent fat calories: 12 Cholesterol: 0 mg Grams of fiber: 4⅕ Source: Delicious! magazine - May/June 1993 Typed for you by Karen Mintzias

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