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Beef & Fortilla Soup

Diet.Guru's picture
Ingredients
  Sliced cooked beef eye round/Tenderloin roast 12 Ounce
  Corn tortillas 2
  Low sodium beef broth 4 Cup (64 tbs)
  Chopped tomato 4 Cup (64 tbs)
  Thinly sliced zucchini 1⁄2 Cup (8 tbs)
  Chopped fresh cilantro 2 Tablespoon
  Chopped onion 2 Tablespoon
Directions

Preheat oven to 400°F.
Lightly sprinkle water on both sides of tortillas; cut each tortilla in half and then crosswise into 1/4-inch wide strips.
Spread in single layer on 15 x 10-inch jelly roll pan.
Bake 5-7 minutes, until crisp.
Set aside.
In 2-quart saucepan, bring broth to a boil.
Cut beef into 1/2 inch wide strips.
Place equal amounts of tortilla strips and beef in four individual soup bowls.
Ladle 1 cup hot liquid into each bowl.
Top with equal amounts of tomato, zucchini, cilantro and onion.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Beef

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