Mexican tortilla soup
6 oz, casings removed, sausage sliced into 1⁄4-inch slices
uncooked red onion(s)
1 large, halved lengthwise, then sliced crosswise
1 medium, seeded and chopped
2 medium clove(s), minced
1 medium, seeded and chopped (wear gloves to prevent irritation)
reduced-sodium chicken broth
frozen corn kernels
16 oz, 1 package, baby white corn
2 medium, chopped
3 item(s), (6-inch)
¼ cup(s), fresh, chopped or parsley
fresh lime juice
- Heat a nonstick Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, 6–8 minutes. Add the onion, bell pepper, garlic, and jalapeño pepper. Cook, stirring frequently, until the vegetables are softened, about 7 minutes.
- Stir in the broth, corn, and tomatoes; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors blend, about 10 minutes.
- Meanwhile, spray a small nonstick skillet with nonstick spray and set over medium-high heat. Add 1 tortilla and cook until golden and crisped, about 45 seconds on each side. Repeat with the 2 remaining tortillas. Cut each tortilla in half, then crosswise into strips; set aside.
- Stir the cilantro and lime juice into the soup. Serve with the tortilla strips. Yields 11⁄3 cups soup and 1⁄6 of tortilla strips per serving.