Guest guest Posted January 16, 2002 Report Share Posted January 16, 2002 Roasted Tomato Tortilla Soup 3 Large Tomatos 1 small onion, unpeeled 3 Garlic Cloves, unpeeled 1/2 c. Oil 1/2 tsp. Cumin 4 c. water with 2 Tbs. Chicken Seasoning 1 can White Hominy 12 Corn Tortillas (cut in strips and fry in oil) 1 Tbs. Cilantro (This is a leaf seasoning and can be found in fresh produce area. Looks like the leaves on Celery.) 1 Lemon, cut in wedges Turn on oven to broil, cover tomatos, onion and garlic with aluminum foil, place on cookie sheet into oven. Broil for 15-20 minutes. Take out, unpeel Garlic and Onion after it cools. Puree in blender the Onion, Tomatos and Garlic. Heat 1 Tbs. oil in soup pot, add 1/2 tsp. Cumin. Bring to High heat, pour in pureed mixture. Cook for 5 minutes on low, add in Chicken Seasoning broth, then bring to boil. Stir in Hominy. Boil for a minute. Just before serving, place fried Corn Tortillas strips into soup. Place Lemon wedges onto plates for each person to squeeze into soup if desired. Quote Link to comment Share on other sites More sharing options...
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