Tortilla soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 195.8
  • Total Fat: 2.3 g
  • Cholesterol: 6.3 mg
  • Sodium: 1,400.5 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 7.4 g
  • Protein: 8.5 g

View full nutritional breakdown of Tortilla soup calories by ingredient
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Introduction

spicy Mexican soup thats quick and easy spicy Mexican soup thats quick and easy
Number of Servings: 4

Ingredients

    5 cups chicken stock
    2 fresh jalapanos or fresh chili of your choice OR 1 small can jalapanos or green chilies
    1 can black beans drained and rinsed
    2 t fresh toasted & ground cumin seeds (pre ground is fine if that's what you have)
    2 cloves garlic minced
    1/4 onion fine mince
    8 fresh corn tortillas
    drizzle of oil
    S&P
    GARNISHES: diced avocado, tomato, green onion, olives, cilantro, sour cream, tortilla strips

Directions

Prep all ingredients first. Dice jalapanos, I leave the veins and seeds in - a lot of the heat cooks out. Mince onion and garlic. Toast the cumin and grind it.

Heat a medium sized soup pan over medium high heat. Add a drizzle of oil to the pan and sautee onions for about 2-3 minutes. Add the garlic and cumin and allow to cook 1 minute. Add beans and stock, reduce heat to low. Tear 4 corn tortillas into hunks and stir into soup, allow to barely simmer for 20 minutes. The tortillas will dissolve, helping to thicken the soup and add a rich corn flavor.

While soup is simmering heat oven to 450*. Brush both sides of corn tortillas with a touch of oil. Slice tortillas into 1/8 inch wide strips. Put tortilla strips on a baking sheet and toss with 1/2 t kosher salt. Bake strips 8 minutes, turn them over and bake about 5 minutes longer, or until strips turn golden and smell like toasted corn.

Ladle soup into bowls topping with tortilla strips and any/all garnishes you like.

serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user KITCHENWITCHAY.

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