Beef Tortilla Soup
- Heat oil in stockpot over medium heat until hot. Place brisket in stockpot; brown evenly. Remove brisket from stockpot; season with salt and pepper, as desired. Add onions, cumin and garlic to stock pot; cook and stir 3 to 5 minutes or until onions are crisp-tender. Return brisket, fat-side up, to stockpot. Add broth, Herdez® Casera Salsa and tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork tender.
- Remove brisket. Skim fat from cooking liquid. Trim fat from brisket. Cut into 4 to 6 pieces; shred with 2 forks. Return beef to stockpot. Add corn and pepper sauce; cook 20 to 25 minutes. Stir in chopped cilantro. Season with salt and pepper, if desired.
- Ladle soup into bowls. Garnish each serving with tortilla strips, cilantro sprigs, avocado and cheese, as desired.
Crunchy Tortilla Strips Cut 2 corn tortillas in half, then crosswise into 1/4-inch-wide strips. Place strips in single layer on baking sheet. Spray tortillas strips lightly with nonstick cooking spray. Bake 4 to 8 minutes at 400°F or until crisp. Set aside to cool.
Nutrition information per serving: 315 Calories; 8 g Total Fat (2 g Saturated Fat; 4 g Monounsaturated Fat;) 83 mg Cholesterol; 753 mg Sodium; 26 g Total Carbohydrate; 3.7 g Dietary Fiber; 34 g Protein; 3.9 mg Iron; 5 mg Niacin; 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 7.3 mg Zinc; 30 mcg Selenium; 123.8 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber