Tortilla Soup (FINE LIVING)

By kddozier

Ingredients

• 2 tsp. whole cumin seed
• 1/4-tsp. chili flakes
• 1/2-cup diced onion
• 1-1/4 tsp. minced garlic
• 2 tsp. canola oil
• 2/3-cup canned diced tomatoes
• 2 tsp. lime juice
• 3/4-tsp. salt
• 5-1/2 cups chicken stock
• 1/2-cup Pico de Gallo (see recipe)
• 1/2-cup shredded low-fat cheddar cheese
• 1 corn tortilla, thinly sliced, about 1 ounce
• 4 tsp. fresh, chopped cilantro

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees F.

Place whole cumin seed and tortilla strips on a small sheet pan.

Toast for 5 minutes. Cool.

Place cumin seed in a spice grinder and grind.

In a large saucepan, sauté onion and garlic in canola oil until onion is translucent.

Add spices and tomatoes, sauté briefly.

Add remaining ingredients and bring to a boil. Simmer for 10 minutes.

Remove from heat and cool slightly.

Place in a blender container and puree until smooth.

Pour through a fine mesh strainer and reserve liquid.

Return soup to saucepan and reheat.

Portion into 6 ounce servings and garnish with 1 tablespoon Pico de Gallo, 1 tablespoon cheddar cheese, 1/4-ounce corn tortilla strips and 1 teaspoon cilantro