Tortilla Broth Recipe

Name: Tortilla Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; Two 6-inch corn tortillas, chopped; 3 garlic cloves; 1 medium onion, minced; 1 cup canned tomato puree; 5 cups chicken stock; 1 tablespoon chili powder; 1 bay leaf; 1/2 tablespoon ground cumin; Pinch of cayenne pepper; Salt

Servings: persons

3 tablespoons vegetable oil
Two 6-inch corn tortillas, chopped
3 garlic cloves
1 medium onion, minced
1 cup canned tomato puree
5 cups chicken stock
1 tablespoon chili powder
1 bay leaf
1/2 tablespoon ground cumin
Pinch of cayenne pepper
Salt

1
In a large saucepan, heat the oil.
2
Add the chopped tortillas and garlic and cook over moderately high heat, stirring occasionally, until the tortillas are crisp and the garlic is browned, about 3 minutes.
3
Add the minced onion to the saucepan along with the tomato puree and bring to a boil.
4
Add the stock, chili powder, bay leaf and cumin and bring to a boil.
5
Simmer over low heat until reduced to 1 quart, about 30 minutes.
6
Discard the bay leaf.
7
Working in batches, puree the mixture in a blender.
8
Add a pinch of cayenne and season with salt.

732

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 11 ingredients. The key ingredients include: 3 tablespoons vegetable oil, Two 6-inch corn tortillas, chopped, 3 garlic cloves, 1 medium onion, minced, and more.

Yes, Tortilla Broth 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.

Tortilla Broth

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