Tomato Tortilla Soup
- Prep Time 10 min.
- Cook Time 30 min.
- Serves 4
Recipe Provided By: Every Day with Rachael Ray
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1. Ingredients
- 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)
Nutrition Info
Per Serving
- Calories: 248 kcal
- Carbohydrates: 35 g
- Dietary Fiber: 5 g
- Fat: 10 g
- Protein: 7 g
- Sugars: 7 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
- Add the cumin, salt, lime juice and tortillas and simmer for 2 minutes.
- In a blender, puree the soup in batches. Garnish with cilantro and serve.
Yield: 4 servings
3. Still Hungry?
Tomatoes and tortillas are a yum-o combo in this weeknight dinner dish.
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