Tortilla Soup (Sopa De Tortilla)
6 Six inch corn tortillas 1/4 c Vegetable oil 1/4 c Water 1 md Tomato, quartered 1 Onion, cut in quarters 1 Garlic clove 2 cn Chicken Broth Cond. 10 3/4 -oz 1 cn Water, in soup can...
Ingredients
- 6six inch corn tortillas
- 1/4c vegetable oil
- 1/4c water
- 1md tomato, quartered
- 1onion, cut in quarters
- 1garlic clove
- 2cn chicken broth cond. 10 3/4
- 1/4ts ground coriander
Directions
- 1
6 Six inch corn tortillas 1/4 c Vegetable oil 1/4 c Water 1 md Tomato, quartered 1 Onion, cut in quarters 1 Garlic clove 2 cn Chicken Broth
- 2
10 3/4 -oz 1 cn Water, in soup can 1/4 ts Ground Coriander 1/4 ts Salt 1/8 ts Pepper Servings: 8 Sprig mint (optional) Jack / Cheddar Cheese
- 3
Heat oil in 10-inch skillet until hot
- 4
Fry 1/4 of the tortilla strips at a time over medium heat, stirring occasionally, until crisp and brown, about 3 minutes
- 5
Drain on paper towels
- 6
Place 1/4 cup water, the tomato, onion and garlic in blender container
- 7
Cover and blend on high speed until smooth
- 8
Heat tomato mixture, chicken broth, 1 can water, the coriander, salt, pepper and mint sprig to boiling in a 3 quart saucepan