Tortillas are delicious when soaked in vegetable soup.
Tortilla soup uses strips of tortilla to create a soup with a Mexican flair. While called a tortilla soup, the tortilla itself doesn't make up the bulk of the soup. Instead, a large number of vegetables are added that provide a broad assortment of nutrients. Both winter and summer squash provide an important source of carotenoids and are also full of crucial antioxidants. Unless you want a vegetarian meal, throw chicken in for extra flavor.
Instructions
1. Combine 2 tablespoons of cumin, garlic powder and chili powder. Drizzle olive oil on eight chicken strips and sprinkle on the seasoning mix. Spray non-stick oil on a cooking pan and place the chicken on the pan. Cook the chicken in an oven at 375 degrees for 20 to 25 minutes.
2. Cook a fresh tortilla in an oven for 10 to 15 minutes at 200 degrees to remove moisture from it. If it is already dry, skip this step. Cut the tortilla in half and cut each half into strips. Heat oil in a 3-quart pot on medium-high heat.
3. Divide the tortilla strips into four groups and fry each group until it is lightly browned. Dice any vegetables you want to include in the soup. Red bell peppers, green bell peppers, onions, garlic and tomatoes are all suitable.
4. Combine tomatoes and chicken broth in a pot so that the tomatoes have time to give the chicken broth an extra flavor. Puree the soup by transferring batches of soup to a blender. Return the soup to the pot and place the pot on the stove on medium heat.
5. Add the vegetables to the tortilla soup. Pull apart the cooked chicken and throw the strips into the pot. Add squash. Simmer the soup until the squash is tender. While simmering, add salt and pepper in small pinches, tasting it until you are happy with the flavor. Top the soup with the tortilla strips. Wait five minutes for the strips to soak in the soup.
Tags: bell peppers, chicken broth, extra flavor, soup with, strips into, tortilla soup