Tortilla soup (sopa de tortilla)

8 servings

Ingredients

Quantity Ingredient
6 Six inch corn tortillas
¼ cup Vegetable oil
¼ cup Water
1 medium Tomato, quartered
1 Onion, cut in quarters
1 Garlic clove
2 cans Chicken Broth Cond. 10 3/4 oz
1 can Water, in soup can
¼ teaspoon Ground Coriander
¼ teaspoon Salt
⅛ teaspoon Pepper

Directions

Servings: 8

Sprig mint (optional) Jack / Cheddar Cheese Grated Cut tortillas into ¼ inch strips. Heat oil in 10-inch skillet until hot. Fry ¼ of the tortilla strips at a time over medium heat, stirring occasionally, until crisp and brown, about 3 minutes. Drain on paper towels.

Place ¼ 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.

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