Sunday, November 15, 2009
TORTILLA SOUP (VEGETARIAN)
(SOPA DE TORTILLA)
6 Six inch corn tortillas
1/4 c Vegetable oil
1/4 c Water
1 md Tomato, chopped
1 Onion, chopped
1 Garlic clove, chopped
2 cn Vegetable Broth Cond. 10 3/4 oz
1 can water
1/4 ts Ground Coriander
1/4 ts Salt
1/8 ts Pepper
Chili Powder to taste
Cilantro/ Jack / Cheddar Cheese Grated
10-inch skillet until hot.
Fry 1/4 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 cup water, the tomato, onion and garlic in
Cover and blend on high speed until
Heat tomato mixture, chicken broth, 1 can
water, the coriander, salt, pepper and chili powder to
boiling in a 3 quart saucepan.
Cook uncovered for 3
Sprinkle each serving with cheese and