Yields: 7 servings
Sylvia Melendez-Klinger, MS, RD
Grain Foods Foundation
Why should this restaurant favorite be out of reach when you’re dining at home? You can throw together a satisfying tortilla soup with pantry staples you have on hand.
- 10 tortillas may use 6” corn tortilla or 8” wheat tortilla
- 2 tablespoons vegetable oil
- 1 medium onion sliced
- 2 cloves garlic chopped
- 2 large tomatoes boiled, peeled and cored (or one 14.5 oz. can of diced tomatoes, drained)
- 1 Serrano chile steamed, seeded and chopped
- 6 cups fat free chicken broth
- 1/4 cup fresh lime juice
- Avocado chunks and queso fresco optional
Try this tasty recipe for Tortilla Soup, which is not only packed with grains but is also under 500 calories
- Preheat oven at 350° F.
- Cut tortillas into long, thin strips and bake for 5 to 8 minutes or until golden brown.
- In medium skillet, heat oil over medium heat. Add onion and garlic; cook 1 to 2 minutes, stirring frequently, until tender. Transfer mixture to a blender along with tomato and chile; blend for 1 minute or until smooth. In a medium saucepan, pour in broth, lime juice and vegetable/tomato mixture. Partially cover and simmer for about 1/2 hour over medium heat. Salt to taste, if desired.
- Divide tortilla strips among bowls and pour soup over tortilla strips. Garnish with extra tortilla strips, avocado chunks and crumbled queso fresco (fresh white cheese), if desired.