Crispy Tortilla Soup
This is the perfect soup for a cold winter's day. Traditionally,
tortilla soup is made with fried corn tortillas. To make it
healthier, this recipe uses fat free tortillas that are made
crisp by baking.
Prep: 10 min - Bake: 5 min - Cook: 22 min
1 tablespoon LAND O LAKES® Butter, melted
2 (10-inch) fat free flour tortillas
1 tablespoon LAND O LAKES® Butter
1 medium (1/2 cup) onion, chopped
1/2 to 1 jalapeņo pepper, seeded, chopped
1 teaspoon finely chopped fresh garlic
1 teaspoon ground cumin
2 (14 1/2-ounce) cans low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can diced tomatoes
1 tablespoon fresh lime juice
1/2 cup LAND O LAKES® Monterey Jack Cheese, shredded
2 tablespoons fresh chopped cilantro
Heat oven to 375°F. Brush 1 tablespoon melted butter on both
sides of each tortilla. Cut tortillas into 2 1/2x1/4-inch
strips. Place on baking sheet. Bake for 5 to 7 minutes, stirring
occasionally, or until light golden brown.
Meanwhile, melt 1 tablespoon butter in 2-quart saucepan until
sizzling; add onion, jalapeņo, garlic and cumin. Cook over
medium-high heat until onion is softened (3 to 4 minutes). Add
broth and tomatoes. Continue cooking until mixture just comes
to a boil (4 to 6 minutes).
Reduce heat to medium-low. Add 10 baked tortilla strips. Cover;
cook, stirring occasionally, for 15 minutes. Stir in lime juice.
Place 2 cups soup in 5-cup blender container or food processor
bowl. Cover; blend on Low until smooth (30 to 60 seconds).
Repeat with remaining soup.
To serve, top soup with remaining tortilla strips, shredded
cheese and cilantro.
Makes 5 (1-cup) servings
Nutritional Info Per 1 Serving: Calories 190, Fat 10 g,
Cholesterol 20 mg, Sodium 780 mg, Carbohydrates 18 g,
Dietary Fiber 2 g, Protein 7 g
This recipe created by Land O'Lakes.