Tortilla and Tomato Soup

This month's theme for Weekend Cookbook Challenge (WCC) is to cook a recipe from our newly acquired cookbook. This recipe is by Didi Emmons from February edition of Vegetarian Time magazine.

This month's theme for Weekend Cookbook Challenge (WCC) is to cook a recipe from our newly acquired cookbook. This recipe is by Didi Emmons from February edition of Vegetarian Time magazine.

Tortilla and Tomato Soup

Summary

Rate it!0050
  • Coursesoups & stews
  • Cuisineamerican
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M

Ingredients

Onion - large, chopped fine
1
Garlic - minced
2 cloves
Canned Chopped fire-roasted tomatoes
28 oz.
Corn Tortillas - cut into quarters
2 6-inchs
Cilantro - chopped
3 tbsps
Hot sauce - optional
1 tsp
Fresh Goat Cheese
3 tbsp
Plain low-fat yogurt
2 tbsp

Steps

  1. Heat 1 tbsp olive oil in large pot over medium heat. Add onions and saute 7 minutes, or until soft, stirring occasionally. Add garlic, and saute 1 minute more.
  2. Add tomatoes, 2 cups water and tortillas. Bring to a boil, then reduce heat to medium low. Cover, and simmer 15 minutes, or until tortillas have broken down into tiny pieces.
  3. Stir in cilantro and hot sauce, if using, and season with salt and pepper.
  4. Combine goat cheese and yogurt in small bowls. Ladle soup into bowls, then swirl goat cheese mixture into each serving.
Tortilla and Tomato Soup
Similar Posts