| Level: | Easy |
| Total: | 53 min |
| Prep: | 25 min |
| Cook: | 28 min |
| Yield: | 4 servings, serving size: 2 cups |
Ingredients
- 2 (6-inch) corn tortillas
- 1 tablespoon plus 1 teaspoon canola oil
- 1/4 teaspoon salt
- 1 small onion, chopped (about 1 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 small jalapeno pepper, seeded and finely chopped
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 4 cups low-sodium chicken broth
- 2 (14.5-ounce) cans no salt added diced tomatoes. with juice
- 1/4 cup fresh lime juice
- 1/4 cup reduced-fat sour cream
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Preheat the oven to 375 degrees F.
- Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.
- Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
- Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular 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.
Nutrition Facts
| Calories | 199 calorie |
| Total Fat | 9 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 8 milligrams |
| Sodium | 298 milligrams |
| Carbohydrates | 22 grams |
| Dietary Fiber | 3 grams |
| Protein | 8 grams |
| Sugar | 8 grams |
Reviews
Great recipe. Cut back a bit on the lime juice and the soup was amazing
My family loved this recipe. Just the right amount of heat. Served with the Tyler Florence chorizo potato empanadas and lime/cilantro crema. A total hit!
Very easy and a good starting point but was way too acidic as written, even after adding the sour cream. Would suggest cutting back on the lime (at least by half) and serve with a lime wedge for those who want more brightness.
Good flavor! Thought that the sour cream and cilantro was additional, but no! Adds a lot and makes the dish come together, otherwise it is too acidic and bitter. Made for mother’s day.
Loved the kick of the jalapeño and lemon! I added avocado and it was awesome!
So good! Followed directions as shown except added one cropped up tortilla to the broth while simmering. Previous reviews said it need to be a bit thicker. The tortilla did the trick. Try it. You will love it. Very authentic tasting
This soup was incredibly easy to make, and I had most of the ingredients in my pantry. It’s so healthy and light and is perfect for any season. I made this for a dinner party and it was hit!
I have been looking for an authentic tortilla soup recipe.
This is as close as I have beenb able to find. No vegetables,
no chicken. How can someone rate this recipe if they add their own ingredients. You make and rate the recipe based on the recipe, not what else you add. Give Ellie a chance and make like she said. You might like it.
This is as close as I have beenb able to find. No vegetables,
no chicken. How can someone rate this recipe if they add their own ingredients. You make and rate the recipe based on the recipe, not what else you add. Give Ellie a chance and make like she said. You might like it.
Loved it! Followed this recipe to a T, and must say this is a keeper, will make again as I shared and it was a hit with everyone.
Deeeeelish! Similar to others’ edits, I also added frozen corn kernels after I blended the soup as well as some shredded turkey that I had left over. I topped it with some fresh spinach, cheddar cheese, and sour cream – it turned out a lot better than I anticipated! I was expecting it to be a runny, broth consistency, but it was perfect!! Probably a can of garbanzo beans wouldn’t hurt either for added protein/vegetarians.