This simple tomato soup served with crisp fried tortilla strips is absolutely yummy and so easy to prepare. It's basically canned crushed tomatoes and chicken stock. I added some frozen corn kernels to it as well, and had it with a dollop of sour cream. Great for keeping hungry tummies warm and happy on cold winter days. It was also a good way to use up the extra flour tortillas that I had after making tortilla pie last week.
The recipe I used is adapted from Rachel Ray. I chose not to blend the soup together with the tortilla.
Tomato Tortilla Soup
- 2 tablespoons vegetable oil
- 2 garlic cloves, finely chopped
- 1 medium onion, coarsely chopped
- 1 teaspoon crushed red pepper flakes (I used a pinch of cayenne pepper)
- 4 cups chicken broth
- One 28-ounce can crushed/chopped tomatoes
- A handful of sweet corn kernels (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- Juice of 1/2 lime / lemon
- Seven 6-inch corn tortillas, cut into strips and pan-fried in olive oil until browned and crisp
- 2 tablespoons chopped cilantro (optional)
- In a large pot, heat the oil over medium heat. Add the garlic, onion and crushed red pepper and cook over medium heat until the onion is translucent, about 7 minutes. Add cumin and fry briefly. Then add the chicken broth and the tomatoes and their juice, bring to a boil, then lower the heat and simmer for 10 minutes.
- Add the salt, lime juice and corn kernels and simmer for 5 minutes.
- Garnish with fried tortilla strips and serve.