Tortilla Soup - 2 Recipe - Cooking Index
Tortilla Soup - 2 Recipe - Cooking Index
| 6 | Corn tortillas* | |
| 1 | Onion - diced (medium) | |
| 3 | Garlic - minced | |
| 1 teaspoon | 5ml | Olive oil |
| 2 tablespoons | 30ml | Chile powder |
| 1 teaspoon | 5ml | Oregano |
| 1 | Heavy concentrated crushed tomatoes | |
| 1 | Chicken broth and 1 can - strained water | |
| 1 | Green pepper - diced | |
| 1 cup | 62g / 2.2oz | Frozen corn |
| Salt and pepper - to taste |
About 15 minutes before you serve the soup, heat tortillas in a slow oven (325), until crisp.
In a soup pot, saute onion and garlic in oil. Add a splash of water and cook vegetables until soft. Stir in chile powder and oregano. Stir in tomatoes, chicken broth and water. Bring to a boil and simmer for a few minutes. Add green pepper and corn. Add salt and pepper to taste. For each serving, break a tortilla into small pieces and place at the bottom of the soup bowl. Ladle the soup over the tortilla and serve.
NOTES : *Be sure the tortillas contain no lard or other saturated fats.
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