Thursday, August 20, 2009

Tortilla Soup Yum! Just in time for fall.


1 tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, peeled
1 can (141/2 oz.) fire roasted tomatoes, drained
1 carton (32 oz.) chicken broth
1 tbsp. Simple Indulgence™ Southwest Chipotle

4-6 corn tortillas, or crushed tortilla chips 1/3 cup vegetable oil
1 cup Mexican Blend shredded cheese

Sliced avocado
1 lime, cut into 4-6 wedges


In a Chef Series™ 4 Qt./4 L Sauce Pan; heat 1 tbsp. of oil over medium heat. Add onion and garlic sautéing until golden brown. Add tomatoes and cook for 2-3minutes. Remove from heat and place vegetables in Quick Chef with blade attachment. Cover and process until finely chopped. Return vegetables to saucepan, add broth and Simple Indulgence™ Southwest Chipotle, cover and simmer for 30 minutes over medium to low heat. Slice tortillas into thin strips and cut in half. Heat 1/3 cup vegetable oil in a Chef Series™ 8"/20 cm Open Nonstick Fry Pan over medium-high heat; add tortillas to oil, frying until crisp. Drain on paper towels. Ladle soup into bowls. Top with tortilla strips, 1 tbsp. of cheese, slices of avocado, and a squeeze of lime juice.

Keep Leftovers in Vent 'N Serve Mug for a rainy fall day!

Chef Series™ Sauce Pan


Vent 'N Serve Mug

Vent n Serves are on Sale! 50% off!

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:) Jen

CraftyMomof3- I have done the research for you!
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