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Tomato-Tortilla Soup
53 minutes
Soups & Stews
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Calories: 199; Total Fat: 9 grams; Saturated Fat: 2 grams; Protein: 8 grams; Total carbohydrates: 22 grams; Sugar: 8 grams; Fiber: 3 grams; Cholesterol: 8 milligrams; Sodium: 298 milligrams
178 cal/serving
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Ingredients
  1. 2small (≈38gestimated from: Tortillas, ready-to-bake or -fry, corn [enchilada]) Tortillas, Corn
  2. 4tsp (≈18gestimated from: Oil, canola [tsp]) Canola Oil
  3. 1/4tsp (≈1.5gestimated from: Salt, table [tsp]) Salt
  4. 1small (≈70gestimated from: Onions, raw [small]) Onion chopped
  5. 3cloves (≈9gestimated from: Garlic, raw [clove]) Garlic minced
  6. 1medium (≈14gestimated from: Peppers, jalapeno, raw [pepper]) Jalapeño seeded and finely chopped
  7. 1tsp (≈2.1gestimated from: Spices, cumin seed [tsp, whole]) Cumin, ground
  8. 3/4tsp (≈1.4gestimated from: Spices, oregano, dried [tsp, ground]) Dried Oregano
  9. 4cups (≈960gestimated from: Soup, chicken broth, low sodium, canned [cup]) Chicken Broth, Low Sodium
  10. 29oz (822.1goz → g) Diced Tomatoes, canned with juice
  11. 1/4cups (≈60.5gestimated from: Lime juice, raw [cup]) Lime Juice fresh
  12. 1/4cups (≈57.5gestimated from: Sour cream, reduced fat [cup]) Sour Cream, Low-Fat
  13. 2tbsp (≈2gestimated from: Coriander (cilantro) leaves, raw [cup]) Cilantro chopped
Steps
  1. 1 Preheat the oven to 375 degrees F.
  2. 2 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.
  3. 3 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.
  4. 4 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.
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