Saturday, November 13, 2010
Tortilla and Lime Soup
My vegetables weren't prepped when I needed them; I relied on my memory for ingredient amounts; and, I decided to clean up while the tortilla chips were frying causing not one, but two burned batches. On top of all that, Ole Miss allowed the University of Tennessee to score three touchdowns when I wasn't looking. Who needs that with lunch?
Despite the kitchen fumbles and the UT touchdowns, this soup turned out to be surprisingly good. I loved the sharp lime/chili balance and, although I initially thought the fried tortilla chips were more trouble and calories than they were worth, they actually were quite good.
What was the best part of this soup experience?
1) It serves one, is filling, and is under 500 calories so it fits perfectly into my daily meal plan, and
2) I discovered a new chicken broth that is so much better than what I had been using: Fresh Market (TFM) Chicken Stock. It has a dark color and rich flavor, closer to a homemade broth.
Tortilla and Lime Soup
As seen on FoodFit.com
Serving: 1 generous portion
2 cups rich chicken stock
1 tablespoon olive oil
1/3 cup diced onion
1 teaspoon minced garlic
1/2 teaspoon finely minced jalapeño chili pepper, or to taste
1/2 cup peeled, seeded and diced tomatoes
kernels from 1ear of corn (about 1 cup)
2 tablespoons minced green onions
1 tablespoon chopped fresh cilantro
1 to 2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the optional garnishes:
corn or canola oil for frying tortillas
1 or 2 corn tortillas, cut into strips 1 1/2 inches long and 1/2 inch wide
1/2 avocado, peeled and diced
2 paper-thin lime slices, each quartered
1 cup cooked, small or medium shrimp, peeled and deveined
1. In a small saucepan, heat the olive oil over medium heat.
2. Add the onion and cook until translucent, about 8 minutes.
3. Add the garlic and chili pepper and cook, stirring, for 1 or 2 minutes.
4. Add the stock and bring to a boil.
5. Add the tomatoes, corn, green onion, cilantro, lime juice, cooked shrimp, salt and pepper. Simmer for 2 minutes to blend the flavors.
6. While the soup simmers, pour the oil to a depth of about 1 inch in a small, deep saute pan and heat over medium heat.
7. When the oil is hot, add the tortilla strips and fry briefly until golden and crisp. Drain on paper towels.
8. Place the diced avocado in a large bowl and pour the hot soup over it. Top with the little pieces of lime and the tortilla strips and enjoy.
Sodium: 2191 mgs (caution!) - Consider using low sodium chicken stock and/or not adding additional salt.