Tortilla Soup Recipe - Cooking Index
Tortilla Soup Recipe - Cooking Index
| 1 tablespoon | 15ml | Oil |
| 2 | Onions - sliced | |
| 6 | Garlic cloves - chopped | |
| 1 | Corn - husk, silk removed | |
| 1 | Tomato paste - (6 oz) | |
| 1 | Chipotle chile in adobo sauce - or to taste | |
| 4 | Vegetable broth - (14 1/2 oz ea) | |
| 1 | Avocado | |
| 1/4 lb | 113g / 4oz | Jack cheese - grated |
| 1/2 cup | 8g / 0.3oz | Chopped cilantro |
| 1 cup | 237ml | Tortilla strips |
Heat oil over medium-high heat, add onions and cook, stirring, 2 minutes. Add garlic, lower heat to medium-low and continue cooking, covered, 10 minutes.
While onions and garlic cook, roast corn in dry skillet over high heat until slightly charred, turning so it does not burn, about 5 minutes. Cut kernels from cob and set aside.
Add tomato paste and chipotle to onions and cook over medium-high heat, stirring, 3 to 4 minutes. Add vegetable broth and bring to boil. Simmer 5 minutes. While soup simmers, chop avocado.
Puree soup in blender. Divide cheese, avocado, cilantro, corn and tortilla strips among four bowls and ladle soup over top.
This recipe yields 4 to 6 servings.
Each of 6 servings: 300 calories; 1,713 mg sodium; 16 mg cholesterol; 18 grams fat; 29 grams carbohydrates; 9 grams protein; 2.36 grams fiber.
Source:
The Los Angeles Times, 07-21-1999
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