Tomato Tortilla Soup Recipe

Tomato Tortilla Soup Recipe

  • 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
  • 1/2 lime, juiced
  • 7 (6 inch) corn tortillas, torn into small pieces
  • 2 tablespoons chopped fresh 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.
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