[CH] Tonight's Dinner: Tortilla Soup
RisaG (radiorlg@yahoo.com)
Fri, 23 Apr 2010 20:09:45 -0700 (PDT)
This came out much hotter than expected. I used dried ground chipotle instead of 1 whole chipotle thinking it would be less hot. Instead it was almost over-powering but still wonderful, of course. I ganrished it with sour cream and cilantro. Mmmm....soooooo delicious and light. Served with grilled cheese sandwiches.
Tortilla Soup
1 tbsp canola oil
1 onion, chopped
2 cloves garlic, chopped
1-14 oz can fire-roasted tomatoes, undrained*
1/4 tsp chipotle powder** (did this to make it less hot so Trev would eat it BUT he didn't)
6 cups vegetable broth***
salt and pepper, to taste
2 corn tortillas, cut into strips
1/2 avocado, pitted, peeled & cut into cubes
chopped onion
fresh cilantro
Heat the oil in a large pot over MED heat. Cook the onion and garlic
until soft and translucent. Transfer to a blender and add the tomatoes
(with juice) and chipotle; puree until smooth. Return to pot and add
broth. Bring to a simmer. Season with salt and pepper. Simmer for 20
minutes.
Preheat oven to 450 degrees F. Lay tortilla strips on a baking sheet
lined with a silpat liner and bake until lightly brown and crispy.
Season soup with lime juice; adjust the seasoning with salt, pepper and
hot sauce, if you wish.
Divide among 4 warm bowls. Top with tortilla strips, avocado, and as
many of the other garnishes as you wish.
Cost per serving: $2.77
300 calories per serving, 11g fat (1.5g saturated), 550mg sodium
Risa's notes:
* original recipe just calls for one can of
canned whole tomatoes
** original calls for 1 chipotle chile, I
used powder
*** original called for chicken broth AND to cook a
whole chicken breast in broth. I made this a vegetarian dish instead.
Yield: 4 servings
Source: Cook This, Not That
Posted by RisaG 4/24/10
RisaG