Wednesday, August 13, 2008

Corn and Salsa Tortilla Soup

I adapted this from one of Rachel Ray's recipes. I don't like avacado, I like to take it easy on the spice, and I don't have time to chop forever so I've made some shortcuts.

Corn and Salsa Tortilla Soup

6 corn tortillas, halved then cut crosswise into 1/2-inch-thick strips
3 tablespoons vegetable oil
1 teaspoon ground cumin
Salt
2 Cans of Mexicorn
2 cans of Rotel
3 cloves garlic, chopped or 3T of pre-chopped from the jar
One 32-ounce container (4 cups) vegetable broth
1 lime, halved
2 tablespoons cilantro leaves
1/4 cup sour cream or more!

1.Preheat the oven to 400°. On a baking sheet, toss the tortilla strips with 1 tablespoon oil and the cumin. Bake until golden, about 10 minutes; season with salt.

2. Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the mexicorn, Rotel and garlic. Season with salt and pepper. Stir in the broth.

3. Divide the tortilla strips among 4 soup bowls. Add a squeeze of lime juice. Ladle the soup into the bowl. Top with cilantro; serve with the sour cream.

If you like to make the soup heartier for dinner, try adding precooked chicken tenders.

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