Thursday, January 26, 2006

Tortilla Soup

This popular soup from central Mexico used corn tortillas for its characteristic flavor and texture.

6 six-inch corn tortillas
1/4 cup vegetable oil
1/4 cup water
1 medium tomato cut into fourths
1 clove garlic
2 cans (10 3/4 oz.)condensed chicken broth
1 soup can water
1/4 teaspoon ground coriander or fresh cilantro
1/4 teaspoon Salt
1/8 teaspoon pepper
shredded jack or cheddar cheese

Cut Tortillas into 1/4-inch strips. Heat oil in 10-inch skillet until hot. Fry one fourth of the tortilla strips at a time over medium heat, stirring occasionally, until crisp and brown, about 3 minutes. Drain on paper towel.

Place 1/4 cup water, the tomato , onion and garlic in blender container. Cover and blend on high speed until smooth. Heat tomato mixture, chicken broth, 1 can water, the coriander, salt, pepper to boil in 3-quart saucepan. Cook uncovered 3 minutes. Sprinkle each serving with cheese and tortilla strips.

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