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Sopa de Tortilla (tortilla soup)
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Prep time: 10 minutes
Cook time: 30 minutes
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- 8 to 10 corn tortillas made with Quaker® Masa Harina de Maíz
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 2 cloves garlic, chopped
- 1 small tomato, boiled, peeled and cored or 1 cup canned chunky tomatoes-chili style
- 1 Serrano chile, boiled, seeded and chopped (or omit if using canned tomatoes-chili style)
- 6 cups fat free chicken broth
- 1/4 cup fresh lime juice
- 1/4 cup farmers cheese, shredded
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- Prepare corn tortillas according to package directions.
Cut tortillas into long and thin strips. Preheat oven at
350°F and bake for 8 to 10 minutes or until golden
brown.
- In medium skillet, heat oil over medium heat. Add onion
and garlic; cook 1 to 2 minutes, stirring frequently,
until tender.
- Combine cooked onions and garlic, boiled tomato and chile
in a blender, and blend for 1 minute or until smooth.
- In a medium saucepan, stir in broth, lime juice and
tomato mixture. Partially cover and simmer for ½ hour
over low heat. Salt to taste, if desired.
- Divide tortilla strips among bowls, reserving some for
garnish, and pour soup over tortilla strips. Garnish
with extra tortilla strips and shredded farmers cheese,
if desired.
Yield: 7 servings (1 cup each)
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NUTRITION INFORMATION: Calories 152, Total Fat 6g, Saturated Fat
1g, Cholesterol 3mg, Sodium 601mg, Carbohydrate 20g, Protein 6g
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