- 6
0/5
(0 Votes)
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
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