Corn Tortilla Soup

Name: Corn Tortilla Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms cups Chicken Stock or 3 fat-free, less-sodium chicken broth; 170 grams 1/2 cups shredded cooked chicken breast (about; 3 6-inchs (6-inch) corn tortillas, cut into 1/4-inch strips; 2 garlic cloves, minced; 2 teaspoons ground cumin; 6 lime wedges; 57 grams 1/2 cup shredded part-skim Oaxaca cheese or reduced-fat Monterey Jack cheese; 2 onions, peeled and quartered; 2 teaspoons dried oregano; 1 teaspoons salt; 2 tomatoes, cored and quartered; 1 teaspoon vegetable oil

Corn Tortilla Soup might be just the main course you are searching for. This gluten free recipe serves 6. One serving contains 250 calories, 18g of protein, and 9g of fat. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes. A mixture of chicken breast, chicken stock, lime wedges, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

To prepare soup, combine the onions and tomatoes in a blender or food processor, and process until smooth.

Ingredients you will need

Tomato

Onion

Soup

Equipment you will use

Food Processor

Blender

Heat oil in a Dutch oven over medium-high heat until hot.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add the dried oregano, ground cumin, and minced garlic, and saut 10 seconds.

Ingredients you will need

Dried Oregano

Minced Garlic

Ground Cumin

Add pureed onion mixture to pan (mixture will boil vigorously), and cook 1 minute. Stir in Chicken Stock and salt; bring the mixture to a boil. Reduce heat, and simmer 15 minutes.

Ingredients you will need

Chicken Stock