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Tomato-Tortilla Soup
servings
Ingredients
  1. 2 small Tortillas, Corn
  2. 4 tsp Canola Oil
  3. 1/4 tsp Salt
  4. 1 small Onion chopped
  5. 3 cloves Garlic minced
  6. 1 medium Jalapeño seeded and finely chopped
  7. 1 tsp Cumin, ground
  8. 3/4 tsp Dried Oregano
  9. 4 cups Chicken Broth, Low Sodium
  10. 29 oz Diced Tomatoes, canned with juice
  11. 1/4 cups Lime Juice fresh
  12. 1/4 cups Sour Cream, Low-Fat
  13. 2 tbsp 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.