TOMATO-TORTILLA SOUP

TOMATO-TORTILLA SOUP image

Yield 4 Servings

Number Of Ingredients 13

2 (6-inch) corn tortillas
1 Tbsp plus 1 tsp canola oil
1/4 tsp salt
1 small onion, chopped
3 cloves garlic, minced
1 small jalapeno pepper, seeded and finely chopped
1 tsp ground cumin
3/4 tsp dried oregano
4 cups low-sodium chicken broth
2 (14.5 -ounce) cans no salt added diced tomatoes with juice
1/4 c fresh lime juice
1/4 c reduced fat sour cream
2 Tbsp chipped fresh cilantro leaves

Steps:

Preheat oven to 375. Brush both sides of each tortilla with oil, using 1 tbsp of the oil. Cut the tortillas in half, then cut each half into 1/4" wide strips. Arrange strips on a baking sheet, sprinkle with salt, and bake until crips and golden, about 12 mins. Remove from oven and set aside. Heat the remaining 1 tsp of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 mins, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 min more. Add the broth and tomatoes, bring to boil, then reduce the heat to low and simmer for about 10 mins. Stir in lime juice. Remove the pan from the heat and puree with an immersion blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the Tortilla strips, a dollop of sour cream and a sprinkle of cilantro.