Southwestern Recipes
Tortilla Soup
Ingredients
Soup
- 3 tablespoons corn oil
- 3 large garlic cloves, finely chopped
- 4 corn tortillas, coarsely chopped
- 1 tablespoon fresh cilantro
- 2 medium onions, chopped
- 3 medium tomatoes, chopped
- 1 (8 ounce) can tomato sauce
- 2 (10 1/2 ounce) cans chicken broth
- 4 cups water
- 2 tablespoons Lea & Perrins Worcestershire sauce
- 1 tablespoon ground cumin seeds or to taste
- 2 teaspoons chili powder
- Couple bay leaves
- Salt and pepper to taste
Optional garnishes
- Sour cream
- Diced avocado
- Cooked chicken, cubes or chunks
- Fried tortilla strips
- Shredded cheese, your choice
- Chopped scallions
- Chopped coriander
Instructions
- In a 6-to 8-quart saucepan over medium heat, sauté garlic, chopped tortillas
and coriander in oil until the tortillas are soft.
- Add the onions and tomatoes and heat until simmering.
- Add tomato sauce, chicken broth, water, Worcestershire sauce, cumin, chili
powder and bay leaves.
- Bring to a full boil. Reduce heat and simmer uncovered for 30 minutes.
- Let soup cool slightly.
- In a food processor or a blender, puree the soup in small batches. Return
to pot and reheat.
- Season to taste and serve soup with your choice of garnishes.
Servings: 6 to 8