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Southwest Tomatillo-Tortilla Soup

Ingredients

• 1 tablespoon cumin seeds
• 1 tablespoon vegetable oil
• 3 6-inch corn tortillas, cut into thin strips
• 1 cup thinly sliced red onion
• 3 or 4 cloves garlic, thinly sliced
• 1 32-ounce carton chicken broth
• 12 ounces tomatillos, husks removed and cut into wedges (3 cups)
• 2 teaspoons finely shredded orange zest
• 1/3 cup orange juice
• Roasted red sweet peppers, cut into thin strips, and/or chopped tomatoes (optional)
• Salt
• Ground black pepper
• Baked Tortilla Strips (optional)
• Sour cream and/or snipped cilantro (optional)

Directions

1. In a large dry saucepan cook and stir cumin seeds over medium heat for 3 to 5 minutes.
2. Remove seeds.
3. Add oil to saucepan and heat over medium heat.
4. Add toasted cumin seeds, tortilla strips, red onion, and garlic and cook and stir for 5 to 6 minutes.
5. Add broth, tomatillos, orange zest, and orange juice and simmer, covered, for 30 minutes, stirring occasionally.
6. Stir in roasted peppers and/or tomatoes and heat through.
7. Season to taste with salt and black pepper.
8. Garnish each serving with tortilla, sour cream, and/or cilantro.

Attribution