Name: Spicy tortilla soup
Prep time: 120 min
Cook time: 10 min
Total time: 130 min
Yield: 1
Cuisine: mexican
Ingredients: 18.40 gm rice bran oil; 1 medium red onion, finely chopped; 2 garlic cloves, crushed; 1 medium red capsicum, chopped; 2 tsp Mexican chilli powder; 275.00 gm tomato pasta sauce; 850ml can tomato juice; 42.00 gm lime juice; 4 flour tortillas, cut into 2cm pieces; Rice bran oil, for shallow frying; 82.50 ml fresh coriander sprigs

Spicy tortilla soup

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Prep Time:
120 minutes

Cook Time:
10 minutes

Total Time:
130 minutes

Budget-friendly and delicious family dinner recipe.

Ingredients:

18.40 gm rice bran oil
1 medium red onion, finely chopped
1 medium red capsicum, chopped
2 tsp Mexican chilli powder
275.00 gm tomato pasta sauce
850ml can tomato juice
42.00 gm lime juice
4 flour tortillas, cut into 2cm pieces
Rice bran oil, for shallow frying
82.50 ml fresh coriander sprigs

Instructions:

1. Heat oil in a frying pan over gentle heat. Add onion, garlic, and capsicum. Sauté for 5 to 6 minutes until onion is tender. Stir in chilli powder and cook for 30 seconds until aromatic. Transfer to a bowl and let it cool for 10 minutes.
Blend onion mixture and pasta sauce until velvety. Transfer to a spacious bowl. Stir in tomato juice and lime juice. Season generously with salt and pepper. Cover with plastic wrap and chill for 2 hours.
In a large frying pan over medium-high heat, fry tortilla pieces in batches for 30 seconds until golden and crisp. Transfer to a paper towel-lined plate to drain using a slotted spoon.
Divide half of the tortillas among the serving bowls. Pour the soup over them. Garnish with coriander and the rest of the tortillas before serving.

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