Source: Is it Soup yet? by Dot Vartan . Page 144
Makes 6 servings.
Preparation time: 45 minutes
Tips: Keep frozen corn tortillas for a quick lunch preparation.
Tortilla Soup - Melted
American Version
Ingredients
Preparation
1 jalapeño pepper, seeded and chopped
1 large onion, chopped
1 tablespoon vegetable oil
1/2 teaspoon garlic, minced
15 ounces tomato puree
4 cups chicken broth
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
10 corn tortillas
1. In a food processor, pure the jalapeno pepper and onion.
2. Heat the oil in a 4 quart stock pot. Add the pepper and onion pure, and the minced garlic. Saute for 5 minutes. 3. Add the tomato pure, chicken broth, ground cumin, pepper, Worcestershire sauce. Bring to a boil.
4. Chop the tortillas into small strips. Add to the soup. Turn heat to low and simmer, covered for 30 minutes until the corn tortillas have melted. Stir frequently to prevent sticking to the bottom.
5. Serve with a dollop of sour cream.
Soup is thick and filling.
NOTE: Makes 4 to 6 servings.
