Tomato Tortilla Soup Recipe
Ingredients
| 2 corn tortillas, 6-inch | ||
| Vegetable oil | ||
| Vegetable oil | 1 Tablespoon | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Snipped parsley | 2 Tablespoon | |
| Ground cumin | 3/4 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Ground coriander | 1/4 Teaspoon | |
| Whole | 1 Can (10oz) | |
Directions
Cut tortillas into 1/4-inch strips.
In small skillet, fry tortilla strips in 1/4 inch hot oil until golden brown and crisp.
Drain on paper towels.
Set aside.
In 2-quart casserole, combine 1 tablespoon oil, celery, onion, parsley, cumin, garlic powder and
In small skillet, fry tortilla strips in 1/4 inch hot oil until golden brown and crisp.
Drain on paper towels.
Set aside.
In 2-quart casserole, combine 1 tablespoon oil, celery, onion, parsley, cumin, garlic powder and
Chef
