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Tortilla soup

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Ingredients/Components

water - 3 c
vegetable oil - 1 Tbsp
chili powder - 3 tsp
lean ground beef - 1 lb
cloves garlic, finely chopped - 3 item
large onion, chopped - 1 item
cumin - 2 tsp
chopped fresh cilantro - 2 Tbsp
nonstick cooking spray - 1 item
jalapeno, seeded and finely chopped - 1 item
can whole tomatoes in thick puree - 1 oz
cans pinto beans, drained and rinsed - 2 oz
8-inch diameter flour tortillas - 3 item

How to make tortilla soup:

In a 4-quart pot heat oil over medium heat. Add beef and onion. Saut?� 5 minutes. Add jalapeno, garlic, chili powder and cumin. Cook 5 minutes or until meat is browned and vegetables are tender. Add tomatoes with puree and water. Heat to a boil over high heat; reduce heat to low. Cover and cook 15 minutes. Stir beans into soup mixture. Cook 10 minutes. Heat oven to 400°. Cut tortillas into triangle chips. Place chips in bowl and spray with vegetable spray and toss to coat. Arrange chips on baking sheet and bake 8 minutes until crisp. Cool chips. Sprinkle soup with chopped cilantro. Serve with sour cream if desired. Makes eight 1 1/4-cup servings.

Recipe categories: Vegetables, Soups & stews, North american.

Rating:

3.7

Average rating: 3.7, total votes: 9

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