Spanish Fiesta Soup
"From Southern Living."
- Ready In:
- 1hr 35mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
- 6 (6 inch) corn tortillas
- 3 garlic cloves, minced
- 1 Spanish onion, chopped
- 1 tablespoon vegetable oil
- 4 plum tomatoes, peeled and chopped
- 2 (32 ounce) containers chicken broth
- 2 tablespoons chopped fresh cilantro
- 2 bay leaves
- 2 tablespoons Old Bay Seasoning
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
-
Toppings
- shredded cooked chicken
- shredded sharp cheddar cheese
- chopped avocado
directions
- Cut the tortillas into 1/2-inch strips; place strips on an ungreased baking sheet.
- Bake in a 350 degree oven for 10 minutes or until crisp; transfer to a wire rack to cool.
- Saute the garlic and onion in hot oil in a large pot over medium-high heat until tender.
- Add 2/3 of the tortilla strips, tomato, and the next 6 ingredients; bring to a boil.
- Lower the heat and simmer, stirring occasionally, for 30 minutes.
- Remove and throw away the bay leaves; cool soup slightly.
- Process the soup in batches in either a blender or a food processor until smooth.
- Return soup to the saucepan and cook over medium heat, stirring frequently, until well heated. Stir in salt and pepper (add to taste).
- Serve soup in individual bowls with desired toppings and the remaining tortilla strips.
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Reviews
-
Everyone in my family enjoyed this dinner! It was spicey without being too hot, and the corn tortillas really added something nice to the flavor. After i pureed my soup, i added in a can of chicken and let it heat together. Delicious!
