Trouble With Toast

Recipe: Tomato Tortilla Soup | March 24, 2009

Okay, let’s move from burgers to healthier fare.  Although true soup season is down the drain (at least here in Atlanta), I saw Elie Krieger preparing this recipe on her show over the weekend, and I decided to give it a try.  It just looked so easy, and I’m always a hit when I incorporate Southwestern flavors into my cooking (fiance spent a good bit of time stationed in San Antonio).

I adapted the recipe a bit, and it turned out pretty well.  I would have liked it a bit thicker, so next time I may add some beans (I suppose cornstarch would also do the trick, but I always feel like that mucks up the flavor).  Jason would have liked more spice, so I may also sub out the jalapeno for a serrano or other slightly hotter pepper.  Oh, and I overcooked the tortilla strips, so I’ll try to NOT do that when I make this again.  Otherwise, I was quite pleased with the results, and it was nice to have a light (but satisfying) dinner for a change.  You could certainly add some pulled chicken or pork if you wanted to give this soup a protein kick.  Enjoy!

  • 2 (6-inch) corn tortillas
  • 1 tablespoon plus 1 teaspoon canola oil
  • 1/4 teaspoon salt
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 small jalapeno pepper, seeded and finely chopped
  • 1 teaspoon ground cumin
  • 3/4 teaspoon dried oregano
  • 4 cups chicken stock (homemade, of course)
  • 2 (14.5-ounce) cans no salt added diced tomatoes, with juice
  • 1/4 cup fresh lime juice
  • Reduced-fat sour cream

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.

Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.

tomato-tortilla-soup

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5 Comments »

  1. mmmmmm sounds great!

    Comment by food-cook — March 24, 2009 @ 10:59 am

  2. Tortilla soup is my absolute favorite. I may even *try* making this (I rarely deviate from making casseroles).

    Comment by freckledk — March 24, 2009 @ 4:27 pm

  3. Food-Cook: Welcome, and thanks!

    FK: Honestly, this was easier than a casserole. If you use store-bought chicken stock, it doesn’t require a skill tougher than chopping. You can do it!

    Comment by bettyjoan — March 24, 2009 @ 8:51 pm

  4. I am late in making a comment, but to cut a little fat out and end up with a smokier flavor, I grill my tortillas instead of baking. Just 10 to 15 seconds on each side over a hot fire. We absolutely love tortilla soup. It’s one of the few Mexican dishes I can make for my husband with his heart healthy diet. Peace –

    Comment by Amy Stillwell — April 3, 2009 @ 8:09 pm

  5. Amy: Grilling sounds great, though we live in a condo where we can’t have one. The indoor grill pan just wouldn’t be the same!

    Comment by bettyjoan — April 5, 2009 @ 6:45 pm


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