Roasted Tomato Tortilla Soup
Haley Pearson
Cooking Light Magazine November 2009
ingredients
- 5 medium tomatoes, cut in half (about 1.5 pounds)
- 2 (6") anaheim chiles
- 7 (1/4" thick) slices of onion
- 2 large garlic cloves, halved
- cooking spray
- 8 (6“) white corn tortillas, cut into 1/2” strips
- 1 Tbsp cilantro, freshly chopped
- 2 tsp ground cumin
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 3 (14 oz) cans fat-free less-sodium chicken broth
- 1/2 c diced ripe avocado
- 1/2 cup (2 oz) shredded queso fresco
- 8 cilantro sprigs
directions
- 1
Preheat boiler.
- 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 orunti lbronwed, 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 minutes or unti lblended. 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 of soup into each of 8 bowls; top each serving with about 6 tortilla strips, 1 tablspoon avocado, 1 tablespoon queso fresco, and 1 cilantro sprig.
notes
149 calories per serving
Source: Haley Pearson
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