Anyway, when I arrived home from work her sad little eyes looked up at me and said, "Momma," yep, she calls me Momma and I hate it although secretly love it, "you haven't cooked for me in a long time. What's for dinner?". That's a guilt trip that will get you to do just about anything, right? So I busted out a soup recipe that I love. It's called Tomato-Tortilla soup, but I really think it's just a tomato soup that has some Mexican flair to it. It's yummy, quick and easy and despite the fact that it's not cold in H-town anymore, I'm making it.
So, like most good food, you start out with onion, garlic and cumin. =) Yep...my own version of the trinity!
I got this new immersion blender for my birthday - thanks, Mom!- and I LOVE, LOVE, LOVE it! It makes recipes like this a snap! If you're a soup fan and you don't have one....RUN, do not walk, and go invest a little $ into this little friend.
- 2 (6-inch) corn tortillas
- 1 tablespoon plus 1 teaspoon canola oil
- 1/4 teaspoon salt
- 1 small onion, chopped (about 1 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 small jalapeno pepper, seeded and finely chopped
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 4 cups low-sodium chicken broth
- 2 (14.5-ounce) cans no salt added diced tomatoes. with juice
- 1/4 cup fresh lime juice
- 1/4 cup reduced-fat sour cream
- 2 tablespoons chopped fresh cilantro leaves
Preheat the oven to 375 degrees F.
Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.
Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.
Calories 270; Total Fat 10g (Sat Fat 2g, Mono Fat 3.5g, Poly Fat 2g); Protein 9g; Carb 36g; Fiber 4g; Cholesterol 8mg; Sodium 335mg