Tortilla Soup

Makes 4 servings Start to Finish: 45 minutes
INGREDIENTS DIRECTIONS
¼ cup plus 1 tablespoon canola oil1 medium yellow onion, roughly chopped4 garlic cloves, finely chopped

¼ teaspoon ground cumin

4 medium tomatillos, husked and quartered

2 medium tomatoes, diced

2 large handfuls tortilla chips

4 cups low-sodium tomato juice

4 small corn tortillas

Salt

2 tablespoons fresh lime juice

1 teaspoon sugar

1 Haas avocado–halved, pitted, peeled and diced

4 ounces queso fresco, shredded (about ¾ cup)

1. In a large saucepan, warm ¼ cup of canola oil over medium heat. Add the onions and cook, stirring occasionally, for 2 minutes. Add the garlic and cook, stirring occasionally, for 2 minutes. Add the cumin and cook, stirring occasionally, for 2 minutes. Add the tomatillos, tomatoes, tortilla chips and tomato juice. Bring the soup to a boil, then lower to a simmer and cook, uncovered, for 10 minutes.2. Meanwhile, preheat the oven to 350° and line a baking sheet with parchment paper. Brush one side of the tortillas with the remaining tablespoon canola oil. Stack the tortillas and cut them crosswise into ¼-inch strips. Cut the strips in half. Spread the strips on the prepared baking sheet and season with salt. Bake, stirring halfway through, for 15 minutes, or until crisp and golden. Set aside to cool.3. In a blender or the bowl of a food processor fitted with a steel blade attachment, carefully blend the soup in batches until smooth. Return to the saucepan and add the lime juice and sugar. Season with salt.

4. Divide the soup among 4 bowls. Garnish with the tortilla strips, avocado and cheese. Serve immediately.

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About jeninflorida

I love to write and share
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