Tortilla Soup from Betty Crocker
Equipment
Ingredients
- 3 teaspoons vegetable oil
- 4 corn tortillas 5 or 6 inch, cut into 2×1⁄2-inch strips
- 1 medium onion chopped (1⁄2 cup)
- 2 cans 14 oz each vegetable broth
- 1 can 10 oz diced tomatoes with green chiles, undrained
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro or parsley
Instructions
- In 2-quart nonstick saucepan, heat 2 teaspoons oil over medium-high heat.
- Add tortilla strips; cook 30 to 60 seconds, stirring occasionally, until crisp and light golden brown.
- Remove from saucepan; drain on paper towels.
- In same saucepan, cook remaining 1 teaspoon oil and the onion over medium-high heat, stirring occasionally, until onion is tender.
- Stir in broth and tomatoes.
- Heat to boiling.
- Reduce heat to low; simmer uncovered 20 minutes.
- Stir in lime juice.
- Serve soup over tortilla strips; garnish with cilantro.
Notes / Tips / Wine Advice:
Stale tortillas are never wasted by Mexican cooks and are used in many ways—you can use any you have for this recipe. Sliced and fried, tortillas add a distinctive flavor to this tomato soup.
Nutritional Information
Calories: 110 kcal