Spicy tortilla soup

Spicy tortilla soup

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Spicy tortilla soup

The ingredient of Spicy tortilla soup

  1. 1 tablespoon Alfa One rice bran oil
  2. 1 medium crimson onion, finely chopped
  3. 2 garlic cloves, beaten
  4. 1 medium red capsicum, chopped
  5. 2 teaspoons Mexican chilli powder
  6. 1 cup tomato pasta sauce
  7. 850ml can tomato juice
  8. 2 tablespoons lime juice
  9. 4 flour tortillas, cut into 2cm portions
  10. Rice bran oil, for shallow frying
  11. 1/three cup fresh coriander sprigs

The instruction how to make Spicy tortilla soup

  1. Heat oil in a frying pan over medium-low warmth. Add onion, garlic and capsicum. Cook, stirring, for 5 to 6 minutes or until onion has softened. Add chilli powder. Cook, stirring, for 30 seconds or until fragrant. Transfer to a bowl. Cool for 10 minutes.
  2. Process onion combination and pasta sauce till clean. Transfer to a large bowl. Add tomato juice and lime juice. Season with salt and pepper. Cover with plastic wrap. Refrigerate for 2 hours.
  3. Heat oil in a large frying pan over medium-excessive heat. Cook tortilla pieces, in batches, for 30 seconds or until golden and crisp. Using a slotted spoon, switch to a large plate covered with paper towel to drain.
  4. Divide half the tortillas between bowls. Ladle over soup. Serve sprinkled with coriander and last tortillas.

Nutritions of Spicy tortilla soup

fatContent: 333.166 calories
saturatedFatContent: 14.9 grams fat
carbohydrateContent: 3.4 grams saturated fat
sugarContent: 40.1 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 7.1 grams protein
sodiumContent:

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