Tortilla Soup is very easy to make healthy and high-fibre protein soup containing vegetables seasoned with coriander leaves and cumin served with tortilla strips. Hope you like this tortilla soup recipe as you did like my previous recipe Bottle Gourd+Bengal Gram Curry.
Ingredients For Tortilla Soup:-
Two Tablespoons – Olive Oil
One Large Red Onion(chopped)
Six Garlic Cloves(minced)
Three – Jalapeno Peppers(chopped)
One Tablespoon – Cumin Seeds
One Cup – Corn Kernel(frozen)
2 16-Ounce Cans – Kidney Beans(rinsed and drained)
One-Third Cup – Fresh Coriander Leaves(chopped)
One Cup – Low-Fat Monterey Jack Cheese(shredded)
Six – Corn Tortillas
One-Fourth Cup – Low-Fat Sour Cream
First, gather all the ingredients.
Combine the olive oil, onion, garlic, jalapeno peppers, and cumin seeds in a large pot over medium heat and allow to cook, stirring constantly for about five minutes.
Next, add in the corn, vegetable broth, kidney beans and chopped coriander leaves.
Reduce the heat to low or medium-low Flame, cover the pot, and allow your soup to simmer for about ten minutes minimum, or until everything is well heated through.
To prepare the tortilla topping for your soup, first, preheat the oven to 450 degrees.
Lightly coat a cookie sheet or baking sheet with cooking spray, place tortillas on sheet and spray tortillas with cooking spray.
Cook approximately ten minutes.
Cut tortillas into strips.
Top soup with cheese, tortilla strips and a dollop of sour cream.
Garnish your soup with lime wedges for presentation just before serving and after ladling individual serving bowls.
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