- 1 medium onion
- 2 cloves garlic
- 1 tsp. ground coriander
- 1 tsp. cumin seeds
- 6 c. low-sodium chicken broth
- 2 med. flour tortillas
- 1/2 c. shredded cheddar cheese
- oil for sautéing
- Chop the onion and garlic. Sauté until the onion is translucent and the garlic lightly browned.
- Combine the onion, garlic, coriander, cumin, and chicken broth in a large pot. Simmer until the onions are tender.
- Meanwhile, toast the tortillas and cut into strips.
- When the soup is ready, split into bows. Cover soup with toasted tortilla strips and cheddar cheese. Serve.
I actually haven’t made this soup in a while, but now that I’ve dug up the recipe I’ll have to try it again. I found this recipe shortly after returning home from Arizona, where tortilla soup was a staple on many menus. It’s a quick, easy soup to whip up after work and this recipe is nicely spiced without being spicy.