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summer corn tortilla soup recipe

Written on Sunday, August 21, 2016 | 10:49:00 AM

makes: 8 servings (1½ cups each)

Preparation time : 40 minutes 

Ingredients : 
- ½ cup chopped onion (1 medium)
- 12 cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups fresh sweet corn kernels (4 ears of corn)
- 2 cups chopped tomatoes
- 2 cups diced yellow summer squash or zucchini
- 1 15-ounce can no-salt-added black beans, rinsed and drained
- 8 ounces coarsely chopped boneless pork loin
- 4 6-inch corn tortillas
- 8 cups reduced-sodium chicken broth
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ cup snipped fresh cilantro
- Nonstick cooking spray
- 1 ripe avocado, halved, seeded, peeled, and thinly sliced

Preparation Method :
1) In a 4-quart Dutch oven cook onion and garlic in hot oil about 5 minutes or until tender. Stir in corn, tomatoes, squash, beans, and pork. Cook and stir until heated through. Chop 2 of the corn tortillas. Stir chopped tortillas, broth, chili powder, and cumin into mixture in Dutch oven. Cook and stir about 5 minutes or until tortillas dissolve and meat is done. Stir in cilantro.

2) Meanwhile, preheat broiler. Place the remaining 2 tortillas on a baking sheet. Coat both sides of each tortilla with cooking spray. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until crisp and golden brown, turning once halfway through broiling time. Using a long knife, cut tortillas into thin strips. While still warm, gently scrunch the strips to create wavy tortilla strips. Carefully place on a paper towel; cool.

3) To serve, ladle soup into bowls. Top individual servings with tortilla strips and avocado slices.


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