Tortilla Soup

  • Currently 4/5
Serves 4. From InStyle Magazine
2 corn tortillas
oil for frying
4 cloves garlic
1 can (15 oz) whole tomatoes
1 onion, quartered
1 small chipotle pepper, seeded
1 1/2 cups chicken broth
2 Tablespoons fresh lime juice
salt and pepper to taste
2 limes, cut into wedges
1. Cut tortillas into 1/2-inch strips. Heat oil in saucepan until thermometer reaches 375 degrees. Add strips and fry 1-2 minutes until crisp. Drain on paper towel-lined baking sheet.
2. In food processor coarsely chop garlic tomatoes, onion and pepper. Pour mixture and broth into another saucepan. Heat to boiling. Reduce heat. Simmer 15 minutes. Stir in lime juice. Season with salt and pepper.
3. Serve in bowls. Garnish with tortilla strips and lime wedges.
Cuisine   MexicanDish   Soup

Laurie Hogan

Member since Jan 2008

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