- Total Time
Mexican cooks serve this soup as a nourishing, comforting first course. But you can add diced cooked chicken or turkey to turn it into a fulfilling main course.
corn tortilla(s)4 medium
garlic salt½ tsp
uncooked onion(s)1 small, chopped
garlic clove(s)1 clove(s), medium, minced
fresh tomato(es)2 medium, cored and chopped
serrano chile(s)(average)1 average, cored, seeded and minced (use 1 chile)
yellow pepper(s)1 medium, cored and chopped
fat free chicken broth3 cup(s)
cilantro2 Tbsp, minced
table salt¼ tsp
black pepper¼ tsp
- Preheat oven to 400ºF. Sprinkle each tortilla with 1/8 teaspoon garlic salt, then cut each into 6 wedges. Place on cookie sheet; bake until crisp, about 8 to 10 minutes. Remove from oven and set aside.
- In a food processor fitted with a steel blade, combine onion, garlic, tomatoes, chile and pepper. Process until vegetables are finely chopped.
- Coat a 3-quart pot with cooking spray. Add vegetables; sauté until crisp-tender, about 5 minutes. Add chicken broth; simmer until vegetables are tender and flavors are blended, about 5 minutes. Stir in cilantro, salt and pepper.
- Spoon soup into 4 bowls. Top each with 1/4 toasted tortillas. Yields about 1 1/2 cups per serving.