Tomato-Tortilla Soup

Ready in 53 minutes

Prep: 25 minutes

Cook: 28 minutes

Yield: 4 servings, 

serving size: 2 cups

Ingredients

2 (6-inch) corn tortillas
1 tablespoon plus 1 teaspoon of canola oil
1/4 teaspoon of salt
1 small chopped onion, (about 1 cup)
3 cloves minced garlic, (about 1 tablespoon)
1 small seeded and finely chopped jalapeno pepper,
1 teaspoon of ground cumin
3/4 teaspoon of dried oregano
4 cups of low-sodium chicken broth
2 (14.5-ounce) cans of no salt added diced tomatoes. with juice
1/4 cup of fresh lime juice
1/4 cup of reduced-fat sour cream
2 tablespoons of chopped fresh cilantro leaves

Directions

First preheat the oven to 375 degrees F.

Then brush both sides of each tortilla with oil, using one tablespoon of the oil. Then cut the tortillas in half, and then cut each half into quarter-inch wide strips. After that arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, for about twelve minutes. Then remove from oven and set aside.

Next heat the remaining one teaspoons of oil in a large heavy skillet over medium heat. Then add the onion and cook for five minutes, stirring occasionally, until onion is soft and translucent. After that add the garlic, cumin, jalapeno, and oregano and cook for one minute more. Then add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about ten minutes. After that stir in lime juice.

Then remove the pan from the heat and puree with an immersion blender or in two batches in a regular blender until the soup lightens in color but chunks of tomato remain, for about thirty seconds. In the end serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro. Enjoy.