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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Tortilla Soup Recipe

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This recipe for Tortilla Soup is from The 2006 Intermatic 115th Anniversary Cookbook, 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:  
4 medium - corn tortillas
½ tsp. - garlic salt
1 small - onion, chopped
1 medium - garlic clove, minced
2 medium - tomatoes, cored & chopped
1 average - serrano chile, cored, seeded & minced (use 1 chile)
1 medium - yellow pepper, cored & chopped
3 c. - fat-free chicken broth
2 T. - cilantro, minced
¼ tsp. - table salt
¼ tsp. - black pepper
Directions:
Directions:
Preheat oven to 400º. Sprinkle each tortilla with 1/8 teaspoon garlic salt, then cut each into 6 wedges. Place on cookie sheet; bake until crisp, about 8 to 10 minutes. Remove from oven and set aside. In a food processor fitted with a steel blade, combine onion, garlic, tomatoes, chile and pepper. Process until vegetables are finely chopped. Coat a 3 quart pot with cooking spray. Add vegetables; sauté until crisp-tender, about 5 minutes. Add chicken broth; simmer until vegetables are tender and flavors are blended, about 5 minutes. Stir in cilantro, salt and pepper. Spoon soup into 4 bowls. Top each with ¼ toasted tortillas. Makes 4 servings.
Personal Notes:
Personal Notes:
Yields about 1½ cups per serving, 2 points each.

 

 

 

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