Tortilla Soup

Name: Tortilla Soup
Ingredients: 1 1/2 cups sliced red onions; 1 clove garlic, minced; 1 teaspoon olive oil; 1/4 cup ground California or New Mexico chilies; 1 teaspoon ground cumin; 6 cups chicken or vegetable broth; 1 1/2 cups frozen corn kernels; 1 can (14 1/2 oz.) sliced regular or Mexican-style stewed tomatoes; 5 corn tortillas (6 1/2 in.); 1/2 cup shredded jack cheese; Fresh cilantro sprigs

11 ingredients

3 steps

Ingredients

1 1/2 cups sliced red onions
1 clove garlic, minced
1 teaspoon olive oil
1/4 cup ground California or New Mexico chilies
1 teaspoon ground cumin
6 cups chicken or vegetable broth
1 1/2 cups frozen corn kernels
1 can (14 1/2 oz.) sliced regular or Mexican-style stewed tomatoes
5 corn tortillas (6 1/2 in.)
1/2 cup shredded jack cheese
Fresh cilantro sprigs

Directions

1

In a 4- to 5-quart pan over medium-high heat, frequently stir onions, garlic, and oil until onions are limp, about 6 minutes; if necessary to prevent sticking, add 1 to 2 tablespoons water.
2

Add chilies and cumin; stir 30 seconds, then mix in broth, corn, and tomatoes. Cover and bring to a boil over high heat; reduce heat and simmer 5 to 10 minutes to blend flavors.
3

Stack tortillas, cut in half, stack again, and slice crosswise into 1/4-inch-wide strips. Place strips in soup bowls. Ladle soup on top, sprinkle with cheese, and garnish with cilantro.