Tomato Tortilla Soup
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 2 tablespoons olive oil
- 2 large white onions, chopped
- 3 cups chopped celery
- 8 cloves garlic, minced
- 2 tablespoons jalapenos, chopped and seeded
- 2 tablespoons ground cumin
- 6 cups chicken stock
- 1 (15 ounce) can tomato sauce
- 1 1⁄2 cups cilantro
- 4 cups tortilla chips (broken but not crushed)
- shredded monterey jack cheese (for garnish) (optional)
- lime wedge
directions
- Heat oil in a large dutch oven over medium high heat.
- Add onions and celery and saute about 15 minutes until onions are tender and golden.
- Add garlic and jalepenos and saute 2 more minutes.
- Add cumin and saute 1 more minute.
- Add chicken stock, tomato and 1 cup cilantro; simmer 20 minutes.
- Stir in chips and simmer until chips are very soft about 10 minutes.
- Cool slightly.
- Working in batches, puree soup in blender until smooth (or you can use handheld stick blender in pot).
- Return to pot and bring to simmer.
- (If too thick, add more broth).
- Season with salt and pepper, garnish with cheese and remaining cilantro, and serve with a lime wedge.
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RECIPE SUBMITTED BY
CarolAnn
United States