Side Pannel
Savory Tortilla Soup
Ingredients List
- 2 Dried ancho chilies; -OR-
- 1 tb -Ancho chili powder
- 2 tb Canola oil
- 6 Corn tortillas
- -- (blue or yellow)
- 1 Onion; chopped
- 4 Garlic cloves; minced
- 8 c Chicken stock (reduced-fat)
- -OR- vegetable stock
- 2 c Tomato puree
- 1 tb Cumin powder
- 1 ts Oregano
- 3/4 ts Salt
- 2 Limes; juiced
Directions
OPTIONAL GARNISHES
Monterey Jack cheese, grated
-OR- soy cheese
Avocado; diced
Nonfat sour cream
Fresh cilantro; minced
Cooked chicken; diced
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 1/4-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.
Monterey Jack cheese, grated
-OR- soy cheese
Avocado; diced
Nonfat sour cream
Fresh cilantro; minced
Cooked chicken; diced
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 1/4-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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
