Spanish Fiesta Soup

Ingredients

  • 2 (32-ounce) containers chicken broth
  • 2 tablespoons Old Bay seasoning
  • ¼ teaspoon pepper
  • 2 tablespoons chopped fresh cilantro
  • Toppings: shredded cooked chicken, shredded Cheddar cheese, chopped avocado
  • 4 plum tomatoes, peeled and chopped
  • 2 bay leaves
  • + 7 more ingredients
    • 1 teaspoon chili powder
    • ¼ teaspoon salt
    • 3 garlic cloves, chopped
    • 1 tablespoon vegetable oil
    • 1 ½ teaspoons ground cumin
    • 6 (6-inch) corn tortillas
    • 1 Spanish onion, chopped

Cut tortillas into 1/2-inch strips; place on an ungreased baking sheet. Bake at 350° for 10 minutes or until crisp; remove to a wire rack to cool. Reserve one third of strips. Sauté garlic and onion in hot oil in a large saucepan over medium-high heat until tender. Add remaining tortilla strips, ...

View full recipe at My Recipes

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