|
|
|
Tortilla Soup
|
|
[Print Version]
|
| Spicey and hearty fare that is great with or without chicken. |
|
| 4 servings |
|
|
|
|
[1]
|
|
4-5
|
|
|
|
large tomatoes (blanched with skins removed)
|
|
|
|
|
[2]
|
|
1/2
|
|
cup
|
|
jalapeno peppers (seeded and diced)
|
|
|
|
|
[3]
|
|
1/2
|
|
cup
|
|
celery (sliced)
|
|
|
|
|
[4]
|
|
1/2
|
|
cup
|
|
onion (chopped)
|
|
|
|
|
[5]
|
|
2
|
|
teaspoons
|
|
olive oil
|
|
|
|
|
[6]
|
|
2
|
|
cups
|
|
V8 or tomato juice
|
|
|
|
|
[7]
|
|
1/2
|
|
cup
|
|
cilantro (chopped)
|
|
|
|
|
[8]
|
|
1/2
|
|
cup
|
|
vegetable or chicken broth
|
|
|
|
|
[9]
|
|
2
|
|
teaspoons
|
|
sugar
|
|
|
|
|
|
1. Preheat broiler. Spray cookie sheet with non-stick coating. Combine quarted tomatoes, jalapenos, celery, onion, and garlic with olive oil. Spread over pan and broil 10-12 minutes until vegetables are done and starting to blacken.
2. Place roasted vegetables and juices from pan into food processor. Precess until fairly smooth.
3. In heavy saucepan, heat tomato juice, roasted vegetables, and remaining ingredients. Bring to boil, then reduce heat and simmer for 25-30 minutes.
4. Serve hot with totrilla chips, cheese, sour cream, avocado and cilantro.
|
|
|
|
