Tortilla Soup

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Tortilla Soup

 

12 6-inch corn tortillas

1 T olive oil

1 medium Spanish onion, finely chopped

1/2 cup celery, finely chopped

2 cups cabbage, finely chopped

2 cups frozen corn

2 cups cut green beans

3 large cans whole tomatoes

(or equivalent amount of

fresh tomatoes)

salt to taste

1 dash hot sauce

fat-free sour cream, if desired

 

Directions:

 

Cut tortillas in 1-1/2 inch squares.

Sauté quickly in 2 teaspoons olive oil until crispy.

Pat with paper towel to remove excess oil.

 

Wrap in paper towels to keep warm, and set aside.

 

Sauté chopped onion in 1 teaspoon olive oil until golden.

 

Puree tomatoes in food processor or blender with all

juices, and pour into cooking pot with sautéed onions.

 

Add chopped celery, corn, green beans, and chopped cabbage.

 

Bring soup liquids to a boil, then lower heat and let

simmer until vegetables are tender (about 20 minutes).

 

Before serving, season liberally with salt

and add a dash of hot sauce for zip.

 

Place tortilla squares into soup bowls. Pour in soup.

Can be garnished with dab of fat-free sour cream if

desired.

Serves 6 to 8

 

 

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