Chilled tortilla soup
3
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Toasted tortilla strips add crunch to this classic Mexican soup. The vegetable juice gives it plenty of kick but if you’d like a little more heat, lightly toss the tortilla strips with some chili powder before baking. Make sure you use a good quality red wine vinegar—it adds brightness and depth of flavor for a well-balanced tasting soup. You can also dress up the finished soup with diced cucumbers, cilantro, chopped tomatoes, or avocado right before serving. Or make it more of a quick, one-dish meal by adding cooked, cubed chicken breasts or some canned pinto or black beans.
Ingredients
Cooking spray
1 spray(s)
Corn tortilla
2 tortilla(s), medium, halved and cut into 1/4-inch strips
Onion
1 medium, diced
Chili powder
1 Tbsp
Ground cumin
1 tsp
Mixed-vegetable juice
46 oz, spicy, chilled
Red wine vinegar
2 Tbsp
Instructions
1
Preheat oven to 400°F. Spread tortilla strips on a nonstick baking sheet and bake until crisp, about 10 to 12 minutes. Set aside to cool.
2
Meanwhile, coat a nonstick skillet with cooking spray. Add onion and cook over low heat until soft, about 5 minutes, adding a little water if onion sticks. Stir in chili powder and cumin; cook 1 minute more.
3
Transfer onions to a large bowl and stir in vegetable juice and vinegar. Ladle soup into 4 bowls and serve with tortilla strips. Yields about 2 cups of soup per serving.
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