Egg, Garlic and Tortilla Soup
- Ready In:
- 26mins
- Ingredients:
- 13
- Yields:
-
3 cups
- Serves:
- 2
ingredients
- 1 tablespoon olive oil
- 1⁄4 teaspoon cayenne powder
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon paprika
- 4 garlic cloves, finely chopped
- 4 small corn tortillas, toasted until a bit dark and broken into 1-inch pieces
- 2 cups low sodium chicken broth
- 1 tablespoon fresh parsley, chopped (or cilantro)
- 1⁄2 lime, zested
- salt and pepper
- 2 eggs, cracked into separate ramekins
- 1⁄2 lime, juice of
- 3 tablespoons sharp cheddar cheese, grated
directions
- Heat oil, cayenne pepper, chile powder, and paprika over medium heat in a medium saucepot for about 5 minutes.
- Add the chopped garlic and cook for two minutes.
- Add the tortilla pieces and stir until they have absorbed most of the oil, about 30 seconds.
- Add the chicken stock, parsley, lime zest, salt and pepper and simmer at a low boil for 6 minutes.
- Add the eggs to the soup, cover and poach for 3 1/2 minutes (or to your liking).
- To serve, place each egg in a bowl, cover with 1/2 of the soup and top with the lime juice and cheese.
-
Note: Depending on what I have on hand, I change the recipe by:
- Making it with beef stock.
- Substituting 1/2 cup of stock with tomato juice.
- Adding in about a cup of left over carrots, corn and/or chopped tomatoes while heating the spices.
- Enjoy!
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RECIPE SUBMITTED BY
Karens Krazy Kitchen
United States