Labadie Recipe Database

Name Classic Tortilla Soup Number of People 4 List of Ingredients 1 tsp. olive oil 1 onion, chopped 1 green pepper, seeded and chopped 2 garlic cloves, minced 1 T. chili powder 2 tsp. ground cumin 4 cups low-sodium chicken broth 14 1/2 oz. can stewed tomatoes 1 T. fresh lime juice 2 tsp. grated lime rind 8 drops hot pepper sauce, optional 1/4 cups chopped fresh cilantro 2 corn tortillas, cut into 1/2 inch strips 1/4 cups shredded Monterey Jack cheese Description Heat a large nonstick saucepan over medium-high heat.  Swirl in the oil, than add the onion, bell pepper, and garlic.  Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.  Add the chili powder and cumin; cook 1 minute. Stir in the broth and tomatoes; bring to a boil.  Reduce the heat and simmer, uncovered, 25 minutes.  Remove from the heat and stir in the lime juice, lime rind, hot sauce, and cilantro. Meanwhile, spray a large nonstick skillet with nonstick spray and set over medium-high heat.  Add the tortilla strips and cook, turning occasionally, until crisp and golden, about 5 minutes.  Stir the tortilla strips and Monterey Jack into the soup.  Serve at once. Time 40 minutes Difficulty (1-5) 1 Notes Per serving (2 cups):  163 calories, 6 g fat, 2 g saturated fat, 10 mg cholesterol, 378 mg sodium, 23 g carbohydrates, 4 g fiber, 8 g protein, 155 mg calcium.  3 Points Image