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Photo: Becky Luigart-Stayner; Styling: Sabrina Bone Photo by: Photo: Becky Luigart-Stayner; Styling: Sabrina Bone

Roasted Tomato Tortilla Soup

Cooking Light NOVEMBER 2009

  • Yield: 8 servings

Ingredients

  • 5 medium tomatoes, cut in half (about 1 1/2 pounds)
  • 2 (6-inch) Anaheim chiles
  • 7 (1/4-inch-thick) slices onion
  • 2 large garlic cloves, halved
  • Cooking spray
  • 8 (6-inch) white corn tortillas, cut into 1/2-inch strips
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons ground cumin
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1/2 cup diced ripe avocado
  • 1/2 cup (2 ounces) shredded queso fresco
  • 8 cilantro sprigs

Preparation

1. Preheat broiler.

2. Arrange tomatoes, cut sides down, on a foil-lined baking sheet. Cut chiles in half lengthwise; discard seeds and membranes. Place chiles, skin sides up, on baking sheet; flatten with hand. Broil 15 minutes or until blackened. Remove from oven; let stand 15 minutes. Peel tomatoes and chiles; place in a small bowl. Place onion and garlic on baking sheet; lightly coat with cooking spray. Broil 20 minutes or until browned, turning after 10 minutes. Add onion and garlic to tomatoes in bowl. Discard foil.

3. Arrange tortilla strips in a single layer on a baking sheet; coat with cooking spray. Broil 9 minutes or until lightly browned, stirring occasionally.

4. Place tomatoes, chiles, onion, and garlic in a food processor. Process 1 minute or until blended. Spoon tomato mixture into a large saucepan; cook over medium heat 2 minutes, stirring constantly. Reduce heat to low; cook 6 minutes, stirring occasionally. Stir in cilantro and the next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Ladle 1 cup soup into each of 8 bowls; top each serving with about 6 tortilla strips, 1 tablespoon avocado, 1 tablespoon queso fresco, and 1 cilantro sprig.

Nutritional Information

Amount per serving
  • Calories: 149
  • Fat: 6.8g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 5.8g
  • Carbohydrate: 17.5g
  • Fiber: 4.6g
  • Cholesterol: 9mg
  • Iron: 0.9mg
  • Sodium: 490mg
  • Calcium: 96mg
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Roasted Tomato Tortilla Soup recipe

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