This chicken tortilla soup is prepared with low fat sour cream and juicy tomatoes. For this recipe yellow corn tortillas are preferred.
Ingredients:
1. Two pieces of La Banderita yellow corn tortillas.
2. A teaspoon of Tone's ground cumin.
3. Two ounces of lime juice.
4. One red (or) green jalapeno, seeds removed and diced.
5. Four tablespoons of Kraft Breakstones reduced fat sour cream.
6. Six teaspoons of coriander.
7. One fresh onion, diced.
8. A quarter teaspoon of table salt.
9. 32 ounces of Pacific Foods organic chicken broth.
10. A teaspoon of Mccormick oregano, dried.
11. Four teaspoons of Pure Wesson canola oil.
12. 29 ounces of Furmano's petite diced tomatoes with juice.
13. Three teaspoons of diced garlic.
Preparation:
1. Power on the oven and preheat it to 375 degrees Fahrenheit. Using 3 teaspoons of the oil , coat each side of the yellow corn tortillas evenly. Leave the remaining one teaspoon of canola oil aside. Take the oil coated tortillas and cut them into thing pieces and place the pieces on a baking tray. Sprinkle table salt on top and place the tray in the oven. Let it bake for about 11 minutes and then take the tray out and keep it aside.
2. Now take the leftover teaspoon of canola oil and heat it in a big frying pan for about 4 minutes. Add the seeded red jalapeno, Mccormick cumin, diced garlic and the dried oregano into the frying pan. Stir the mixture for about 60 seconds and then add in the Pacific Foods chicken broth and the Furmano's diced tomatoes. Stir the chicken tortilla soup well and let the mixture boil.
3. Once the tortilla soup has come to a boil, lower the flame and cook under a reduced flame for about 12 minutes. Add in the fresh lime juice and stir well. Now using a hand blender, blend the chicken tortilla soup in the pan for about half a minute. Your soup is now ready and can be served with a topping of tortillas, Kraft low fat sour cream and coriander.
