Corn Tortilla Soup

13 ingredients
4 steps

Ingredients

  • Soup:
  • 2 onions, peeled and quartered
  • 2 tomatoes, cored and quartered
  • 1 teaspoon vegetable oil
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • Toppings:
  • 3 (6-inch) corn tortillas, cut into 1/4-inch strips
  • 1 1/2 cups shredded cooked chicken breast (about 6 ounces)
  • 1/2 cup (2 ounces) shredded part-skim Oaxaca cheese or reduced-fat Monterey Jack cheese
  • 6 lime wedges

Directions

  1. 1
    To prepare soup, combine the onions and tomatoes in a blender or food processor, and process until smooth. Heat oil in a Dutch oven over medium-high heat until hot. Add the dried oregano, ground cumin, and minced garlic, and saute 10 seconds. Add pureed onion mixture to pan (mixture will boil vigorously), and cook 1 minute. Stir in Chicken Stock and salt; bring the mixture to a boil. Reduce heat, and simmer 15 minutes.
  2. 2
    Preheat oven to 350°.
  3. 3
    To prepare toppings, place the tortilla strips in a single layer on a jelly-roll pan. Bake at 350° for 12 minutes or until tortilla strips are toasted.
  4. 4
    Ladle soup into each of 6 bowls, and top with the baked tortilla strips, shredded chicken, and cheese. Serve with lime wedges.

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