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Bonus H3 Recipe: Tucson Tortilla Soup

frozen courtyard fountain

If you are like us here in the South – you are experiencing lots of cold weather!  Yesterday’s lunch was accompanied by a crowd-pleasing favorite, Tucson Tortilla Soup.  A soup perfect for warming up on a wintry day and also pairs great with your favorite mexican-inspired dish.  Enjoy!

tucson tortilla soup

INGREDIENTS:

1 ½ tsp.           Olive oil

½ each            Onion, diced large

1 ½ tsp.           Minced garlic

16 oz.              Diced tomatoes with their juices ½ cup Vegetable stock or broth

½ cup              Green chilies, diced

3/8 tsp             Baking soda

2 Tbsp.            Fresh cilantro, chopped ¾ tsp. Dried oregano

¼ cup              Fat free half and half

1 cup               Skim milk

3 each             Corn tortillas, cut into thin strips and oven baked

1 oz.                2 % Sharp cheddar cheese

PREPARATION:

  • In a medium pot, heat olive oil
  • Add onions and garlic and sauté until lightly browned
  • Add tomatoes, chilies, and stock to the pot and bring it to a simmer
  • Stir in baking soda and let foam 4-5 minutes (this step is important – make sure it foams for 4-5 minutes)
  • When foam subsides, stir in half and half and skim milk.
  • Garnish with a pinch of cheddar cheese and tortilla chips.
  • Serve and enjoy!

Number of servings: 5
Serving size: 1 cup
Calories: 96
Fat grams: 3.5

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