Chilled tortilla soup
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.
2 tortilla(s), medium, halved and cut into 1/4-inch strips
1 medium, diced
46 oz, spicy, chilled
Red wine vinegar
- 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.
- 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.
- 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.