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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
Cooked chicken, cubes or chunks
Fried tortilla strips
Shredded cheese, your choice
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
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