Tortilla Soup with Lime
Dad
This makes a great light meal on hot TX summer days. Mom even borrowed this recipe from me...never saw the day that would happen!
ingredients
- 6 corn tortillas
- Salt
- 6 C chicken broth
- 1 Can hominy
- 1/2 C red onion, finely chopped
- 1/2 Tsp ground cumin
- 1/2 Tsp dried oregano
- 2 plum tomatoes, seeded and diced
- juice of 2 limes
- 2 ripe avocados
- 1/4 C sour cream
directions
- 1
Preheat oven to 350 degrees. Dip each tortilla into a bowl of cold water, then sprinkle with salt. Stack the tortillas and cut into thin strips in half or crosswise. Scatter the tortilla strips on a large baking sheet and bake until crisp (about 15 minutes).
- 2
In a large saucepan combine the broth, hominy, onion, cumin and oregano. Bring to a boil then reduce the heat to low and simmer covered until the onion is tender (about 15 minutes). Add the tomato and lime juice, return the soup to a boil, then remove from the heat.
- 3
Remove the tortilla strips from the oven. Ladle the soup into bowls and top each with tortilla strips. Accompany with diced avocado and sour cream.
Source: Jessica
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