Weeknight Tortilla Soup

  • Yield 8 servings

Ingredients

1/4 cup Pickled canned jalapenos
12 medium Tomatoes
1 small onion
4 large garlic cloves
3 cups chicken broth
1 cup monterey jack cheese
1/2 cup sour cream
1/4 cup cilantro
8 ounces sour cream
1 package corn tortillas
1 tablespoon vegetable oil

Instructions

  1. Place the tomatoes, jalapenos,onions,garlic and cilantro in food processsor and puree.
  2. Heat 1 T veg oil in large soup pot.
  3. Put the pureed mixture in the heated oil  and simmer 5 min.
  4. Add some salt and all the chix broth. Simmer for about 15 min
  5. Meanwhile cut the corn tortillas into strips and fry in oil until brown, drain on a paper towel.
  6. Dish into  bowls and garnish with 1 T of sour cream, monterey jack cheese and the crisp tortilla strips.

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