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butter flour tortillas butter onion chile pepper fresh garlic ground cumin chicken broth tomatoes lime juice shredded Monterey Jack cheese cilantro
Viewed: 32 - Published at: 9 years agoIngredients
- 1 tablespoon Land O Lakes Butter, melted
- 2 (10-inch) flour tortillas
- 1 tablespoon Land O Lakes Butter
- 1 small (1/2 cup) onion, chopped
- 1/2 to 1 jalapeno chile pepper, seeded, chopped
- 1 teaspoon finely chopped fresh garlic
- 1 teaspoon ground cumin
- 2 (14-ounce) cans chicken broth or vegetable broth
- 1 (14.5-ounce) can diced tomatoes
- 1 tablespoon fresh lime juice
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons fresh chopped cilantro
Method
- Heat oven to 375F.
- Brush 1 tablespoon melted butter on both sides of each tortilla.
- Cut tortillas into 2 1/2x1/4-inch strips.
- Place onto baking sheet.
- Bake, stirring occasionally, 5-7 minutes or until light golden brown.
- Melt 1 tablespoon butter in 2-quart saucepan until sizzling; add onion, jalapeno, garlic and cumin.
- Cook over medium-high heat 3-4 minutes or until onion is softened.
- Add broth and tomatoes.
- Continue cooking 4-6 minutes or until mixture just comes to a boil.
- Reduce heat to medium-low.
- Cover; cook, stirring occasionally, 15 minutes.
- Stir in lime juice.
- Place 2 cups soup in 5-cup blender container or food processor bowl.
- Cover; blend on Low 30-60 seconds or until smooth.
- Repeat with remaining soup.
- Top soup with tortilla strips, shredded cheese and cilantro.
