Tomato-Tortilla Soup Recipe

Name: Tomato-Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6-inch) corn tortillas; 1 Tbsp plus 1 tsp canola oil; 1/4 tsp salt; 1 small onion, chopped; 3 cloves garlic, minced; 1 small jalapeno pepper, seeded and finely chopped; 1 tsp ground cumin; 3/4 tsp dried oregano; 4 cups low-sodium chicken broth; 2 (14.5 -ounce) cans no salt added diced tomatoes with juice; 1/4 c fresh lime juice; 1/4 c reduced fat sour cream; 2 Tbsp chipped fresh cilantro leaves

Servings: persons

2 (6-inch) corn tortillas
1 Tbsp plus 1 tsp canola oil
1/4 tsp salt
1 small onion, chopped
3 cloves garlic, minced
1 small jalapeno pepper, seeded and finely chopped
1 tsp ground cumin
3/4 tsp dried oregano
4 cups low-sodium chicken broth
2 (14.5 -ounce) cans no salt added diced tomatoes with juice
1/4 c fresh lime juice
1/4 c reduced fat sour cream
2 Tbsp chipped fresh cilantro leaves

1
["Preheat oven to 375.", "", "Brush both sides of each tortilla with oil, using 1 tbsp of the oil. Cut the tortillas in half, then cut each half into 1/4"" wide strips. Arrange strips on a baking sheet, sprinkle with salt, and bake until crips and golden, about 12 mins. Remove from oven and set aside.", "", "Heat the remaining 1 tsp of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 mins, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 min more. Add the broth and tomatoes, bring to boil, then reduce the heat to low and simmer for about 10 mins. Stir in lime juice.", "", "Remove the pan from the heat and puree with an immersion 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."]

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (6-inch) corn tortillas, 1 Tbsp plus 1 tsp canola oil, 1/4 tsp salt, 1 small onion, chopped, and more.

Yes, Tomato-Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato-Tortilla Soup

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