Sopa de Tortilla
From lancer 16 years ago
- 15 minutes to make
- Serves 6
This is just like the soup served by our favorite Mexican restaurant (the one with tablecloths!). I add chopped veggies and leftover chicken, rice, etc.
Ingredients
- 16 oz. canned tomatoes (do not drain) shopping list
- 2 cloves garlic shopping list
- ½ c. chopped onion (I just use ½ onion, whole) shopping list
- 1-2 T vegetable oil shopping list
- 8 c. chicken stock shopping list
- 1 t ground cumin shopping list
- 1 t white pepper (I used half this amount and it was still very spicy) shopping list
- salt to taste shopping list
- 1-4 T tomato sauce if desired shopping list
How to make it
- In a blender, puree the tomatoes with the garlic and onion.
- Transfer to a 3-qt. sauce pan and sauté in hot oil for 5-10 minutes.
- Add chicken stock and seasonings and simmer, uncovered for 30-45 minutes (This is where I add handfuls of chopped carrots, celery, green pepper and pasta or rice) – until reduced and flavorful.
- Adjust seasonings to taste.
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