Spaghetti Tortilla Soup
Most of you will definitely fall off from your chair when I say this: I never had Tortilla Soup! And it gets even worse.. I only heard of this soup about a week back... In my defense, the only thing I can say is that, in India, it's not a common dish. Yeah.. yeah, there...Read More
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 wheat tortilla (cut in 1 inch cube size)
- 1/2 pound spaghetti broken in half
- 2 carrots cut in 1 inch cube size
- 1 medium onion finely chopped
- 3 cloves garlic finely chopped
- 1 cup frozen peas
- 1 medium tomato finely chopped
- 2 cup chicken broth
- 1/2 cup cream
- 1 cup grated cheese (i used pepper jack)
- 1 tbs chilly flakes
- 1 tbs lemon juice
- salt and pepper
- 2 tbs oil (i used olive oil)
Instructions
- 1
Place the Tortilla in a baking sheet , drizzle some oil and let it bake for 15- 20 minutes at 350 F, or until it's crispy. If you want, you can even broil it on high for 5 minutes.
- 2
In the mean time boil the spaghetti in enough water with some salt
- 3
In a deep pan, heat 2 tbs oil
- 4
Add the onions and garlic and saute till the onions are little translucent
- 5
Add the carrots, tomatoes, salt and pepper and saute for a while, till the carrots are little tender.
- 6
Next you add the peas, chilly flakes, pour the chicken broth and cook for another 10 minutes.
- 7
Add the cream and taste it for salt.
- 8
Switch off the heat and add the boiled spaghetti. Then add the lemon juice and mix it properly.
- 9
Serve it hot and sprinkle the cheese and tortilla chips on top.