Thursday, May 20, 2010

Tomato-Tortilla Soup

I know I just posted a similar soup not too long ago, but this was to good to pass up! I loved the fresh flavor, and surprisingly, I could handle the heat! It had some kick, but it wasn't that kind that would "kill you off"... just definitely clear your sinuses a bit. :) I loved the pureed texture! Please note that it is "meatless". Are you proud of me eating my meat "sparingly?" I am finding that there really are some good recipes out there that have enough flavor that you don't have to throw in a bunch of meat to call it a meal. This is definitely one of them!

Lyd's Tip: When your making the tortilla chips, I pray that you won't waste your time individually brushing each tortilla chip! :) (A mistake I might have been destined to make, had they not otherwise informed me in the instructions.) I like her instructions to "brush each side of the tortilla shell" before you cut it. Then if you want to speed it up even more you can just coat it lightly with cooking spray- I use olive oil cooking spray because it is better for you, and I would recommend that if you are using this method-- just a good way to speed things along.

Tomato-Tortilla Soup (Ellie Krieger)

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

Preheat the oven to 375 degrees F.

Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.

Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.

Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular 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.

Per Serving:

Calories 270; Total Fat 10g (Sat Fat 2g, Mono Fat 3.5g, Poly Fat 2g); Protein 9g; Carb 36g; Fiber 4g; Cholesterol 8mg; Sodium 335mg

Excellent Source of: Vitamin A, Vitamin C

Good Source of: Fiber, Niacin, Phosphorus, Iron, Vitamin K, Protein

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1 comment:

jess and seth said...

I like the brushing them or spraying them with oil. I think my old recipe said to fry them in oil in a pan, and that's messier and not as good for you. Way to be healthy, you meatless gall!