Tomato Tortilla Soup

February 2006
Tomato Tortilla Soup

by 5 people

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Makes: 4 servings

Prep: 10 mins

Cook: 30 mins

  • 2 tablespoons vegetable oil
  • 2 garlic cloves, finely chopped
  • 1 medium onion, coarsely chopped
  • 1 teaspoon crushed red pepper flakes
  • 4 cups chicken broth
  • 1 28 ounce can  peeled tomatoes, coarsely chopped, and their juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Juice of 1/2 lime
  • 7 6-inch corn tortillas, torn into small pieces
  • 2 tablespoons chopped cilantro (optional)
  1. In a large pot, heat the oil over medium heat. Add the garlic, onion and crushed red pepper and cook over medium heat until the onion is translucent, about 7 minutes. Add the chicken broth and the tomatoes and their juice, bring to a boil, then lower the heat and simmer for 10 minutes.
  2. Add the cumin, salt, lime juice and tortillas and simmer for 2 minutes.
  3. In a blender, puree the soup in batches. Garnish with cilantro and serve.
Tip Side note
  • Serve with a quesadilla! We like one made with caramelized yellow onions, shredded mozzarella cheese and flour tortillas.