Southwestern tomato-and-tortilla soup
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6 to 8 servings
* PLUS Cooking time: 25 minutes
, coarsely chopped
, cut in half
1 1/2 cups
fresh or frozen
, drained and patted dry
large ripe fresh
, or 796-mL can whole tomatoes with juice
2 284-mL cans
Cut tortillas into thin strips. Heat oil in a large wide saucepan over low heat. Add strips. Stir occasionally until golden-crisp, 3 to 4 minutes. Meanwhile, slice jalapeno in half and discard seeds. Place in a food processor. Add onion, garlic, corn and sun-dried tomatoes. Pulse until coarsely chopped. Pour into pan with tortillas. Don’t wash food processor–you’ll be using it again. Increase heat to medium. Cook, uncovered and stirring often, until vegetables soften, 8 minutes. Meanwhile, coarsely chop fresh tomatoes, then stir in with juice and seeds. Or add canned tomatoes with their juices. Sprinkle with cumin. Stir often until tomatoes are very soft, 10 minutes. Pour back into food processor and puree, then return to saucepan.
Stir in broth and water. Increase heat to high. Bring to a boil, stirring often. Taste and add pinches of salt and pepper and more cumin, if needed. For a smoother soup, strain it into a clean saucepan. Garnish with chopped avocado and additional tortilla strips. Soup will keep well in the refrigerator up to 4 days. Or freeze up to 1 month.
Nutrition (per serving)
Tomatoes are fabulous pureed with smoky toasted tortillas and fresh corn.