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corn tortillas canola oil salt onion garlic jalapeno pepper ground cumin oregano low-sodium salt lime juice sour cream cilantro
Viewed: 22 - Published at: 7 years agoIngredients
- 2 (6-inch) corn tortillas
- 1 tablespoon plus 1 teaspoon canola oil
- 1/4 teaspoon salt
- 1 small onion, chopped (about 1 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 small jalapeno pepper, seeded and finely chopped
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 4 cups low-sodium chicken broth
- 2 (14.5-ounce) cans no salt added diced tomatoes. with juice
- 1/4 cup fresh lime juice
- 1/4 cup reduced-fat sour cream
- 2 tablespoons chopped fresh cilantro leaves
Method
- Preheat the oven to 375 degrees F.
- Brush both sides of each tortilla with oil, using 1 tablespoon of the oil.
- Cut the tortillas in half, then cut each half into 1/4-inch wide strips.
- Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes.
- Remove from oven and set aside.
- Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat.
- Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent.
- Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more.
- Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes.
- Stir in lime juice.
- Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds.
- Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.
- Per Serving:
- Calories: 199; Total Fat: 9 grams; Saturated Fat: 2 grams; Protein: 8 grams; Total carbohydrates: 22 grams; Sugar: 8 grams; Fiber: 3 grams; Cholesterol: 8 milligrams; Sodium: 298 milligrams
- Excellent Source of: Vitamin A, Vitamin C
- Good Source of: Fiber, Niacin, Phosphorus, Iron, Vitamin K, Protein
