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2 large flour tortillas
2 tbsp vegetable oil
1 jalapeno
1 small onion, coarsely chopped
3 large garlic cloves, cut in half
1 1/2 cups fresh or frozen corn niblets
12 oil-packed sun-dried tomatoes
3 large tomatoes
2 tbsp ground cumin
2 284-mL cans chicken broth
3 cups water
1 pinch salt and pepper
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 min. Meanwhile, slice jalapeño 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, stirring often, until vegetables soften, 8 min. Meanwhile, coarsely chop fresh tomatoes, then stir in along with juice and seeds (or add canned tomatoes including liquid) and cumin. Stir often until tomatoes are very soft, 10 min. Pour back into food processor and purée, then return to saucepan. (Alternatively, use a hand blender.)
Stir in broth and water. Increase heat to high. Bring to a boil, stirring often. Taste. Add salt and pepper and more cumin, if needed. Strain into a clean saucepan, if you wish. 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.
Calories 183, Protein 7.7g, Carbohydrates 23.6g, Fat 7.6g, Fibre 3.2g, Sodium 649mg.
Sun-dried tomatoes, cumin and a jalapeno pepper help tomato soup get in touch with its livelier side.