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 Tomato-Tortilla Soup- soup recipe |
أضيف في: 18-2-1431هـ | ||||
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 Tomato-Tortilla Soup Ingredients * 2 (6-inch) corn tortillas * 1 tablespoon plus 1 teaspoon canola oil * 1/4 teaspoon salt * 1 small onion, chopped (about 1 cup) * 3 cloves garlic, minced (about 1 tablespoon) * 1 small jalapeno pepper, seeded and finely chopped * 1 teaspoon ground cumin * 3/4 teaspoon dried oregano * 4 cups low-sodium chicken broth * 2 (14.5-ounce) cans no salt added diced tomatoes. with juice * 1/4 cup fresh lime juice * 1/4 cup reduced-fat sour cream * 2 tablespoons chopped fresh cilantro leaves Directions Preheat the oven to 375 degrees F. Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside. Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice. Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro. Per Serving: Calories 270; Total Fat 10g (Sat Fat 2g, Mono Fat 3.5g, Poly Fat 2g); Protein 9g; Carb 36g; Fiber 4g; Cholesterol 8mg; Sodium 335mg Excellent Source of: Vitamin A, Vitamin C Good Source of: Fiber, Niacin, Phosphorus, Iron, Vitamin K, Protein |
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| الكاتب: food recipes |
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