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Nancy’s Recipes

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Entrees

Tortilla Soup with Sour Cream

Featured Product: Nancy’s Organic Sour Cream

 

Ingredients

Soup

  • 2 Tbsp. Olive Oil
  • ½ Yellow Onion, diced
  • 2 tsp. Chili Powder
  • ¼ tsp. Cayenne Pepper (optional)
  • 2 Cloves Garlic, minced
  • 3 Tbsp. Tomato Paste
  • 6 Fresh Roma Tomatoes, grated with juices or 1 (15 oz.) Can Chopped Tomatoes
  • Salt and Pepper, to taste
  • 6 C. Chicken Broth
  • 8 Corn Tortillas, cut in strips
  • 2 Tbsp. Chopped Cilantro, plus more for garnish

Toppings

  • Shredded Cooked Chicken Breast
  • Shredded Sharp Cheddar Cheese
  • Nancy’s Organic Sour Cream
  • Chopped Cilantro
  • Sliced Avocado
  • Fresh Squeezed Lime

 

Directions

    1. Add the olive oil to a stock pot over medium heat. Once the oil is shimmering, add the diced onion. Sauté until translucent.
    2. Add the chili powder, cayenne pepper (if using) and minced garlic to the pan. Cook for 2 minutes before adding the tomato paste. Cook another 2-3 minutes, until the mixture turns a deep rust color and begins to stick to the pot
    3. Add the grated fresh tomatoes or canned chopped tomatoes and chicken broth. Season with salt and pepper, to taste and bring the mixture to a gentle boil. Reduce the heat and simmer for 30 minutes.
    4. Preheat the oven to 375 and prepare a baking sheet with foil.
    5. Using a long chef’s knife or a pizza cutter, cut the tortillas in half and then into ½-inch strips. Scatter them onto the foil and season with salt and pepper.
    6. Toast the tortilla strips in the oven for about 12 minutes, until just golden.
    7. Using an immersion blender, puree the soup until smooth, or to desired texture.
    8. Ladle the soup into bowls and add toppings as desired.
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