Tortilla Soup
Source of Recipe
from Elvee, a quick&easy recipe daily newsletter reader
List of Ingredients
Tortilla Soup
12, 6 inch corn tortillas
2 teaspoons + 1 teaspoon 1 tablespoon Olive oil
1 medium finely chopped Spanish onion
1/2 cup finely chopped celery
2 cups finely chopped celery
2 cups frozen corn
2 cups cut green beans
3 large cans whole tomatoes (or equivalent amount of fresh tomatoes)
salt to taste
dash hot sauce
fat free sour cream, optional
Cut the tortillas into 1 1/2 inch squares.
Saute them quickly in the 2 teaspoons of oil until crispy. Pat
dry with paper towels to remove any excess oil; and wrap in
more paper towels to keep warm> Set aside.
Saute the onion in the 1 teaspoon oil until golden.
Place the tomatoes and hot sauce in a blender/food processor
and puree. Then pour into a stockpot.
Add the onions, celery, corn, green beans and cabbage.
Bring to a boil, then let simmer for about 20 minutes, or until
the vegetables are tender.
Place the sauteed tortilla squares into soup bowls.
You may add a dash more hot sauce and some salt before serving
for a little extra zip, if desired.
Serve with a dollop of sour cream, if desired.
Makes 6 - 8 servings.Recipe
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