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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Tortilla Soup / Sopa de Tortilla Recipe

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This recipe for Tortilla Soup / Sopa de Tortilla is from What's Cookin' In Amherst?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 six-inch corn tortillas
1/4 c. vegetable oil
1/4 c. water
1 medium tomato, cut into fourths
1 small onion, cut into fourths
1 clove garlic
2 cans (10 3/4 oz. each) condensed chicken broth
1 soup can water
1/4 tsp. ground coriander
1/4 tsp. salt
1/8 tsp. pepper
1 sprig mint (optional)
shredded Monterey Jack or cheddar cheese
Directions:
Directions:
Cut tortillas into 1/4 in. strips. Heat oil in 10-inch skillet until hot. Fry one fourth of the tortilla strips at a time over medium heat, stirring occasionally, until crisp and brown, about 3 minutes. Drain on paper towels.

Place 1/4 c. water, the tomato, onion and garlic in blender container. Cover and blend on high speed until smooth. Heat tomato mixture, chicken broth, one can water, coriander, salt, pepper and mint sprig to boiling in 3-qt. saucepan. Cook uncovered 3 minutes. Sprinkle each serving with cheese and tortilla strips.
Number Of Servings:
Number Of Servings:
8 servings 3/4 c. each
Personal Notes:
Personal Notes:
Corn tortillas provide this soup with both its characteristic flavor and its texture. Tortilla soup is a special favorite in central Mexico.

 

 

 

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