Tortilla Soup with Grouper
Makes 6 servings
|1||tablespoon vegetable oil|
|1||small onion, chopped|
|2||small cloves garlic, minced|
|3-1/2||cups chicken broth|
|1-1/2||cups tomato juice|
|1||cup chopped tomatoes|
|1||can (4 ounces) diced green chilies, drained|
|2||teaspoons Worcestershire sauce|
|1||teaspoon ground cumin|
|1||teaspoon chili powder|
|1/8||teaspoon black pepper|
|3||corn tortillas, cut into 1-inch strips|
|1||cup whole kernel corn|
|1||pound grouper fillets, washed, patted dry and cut into 1-inch cubes|
|Fresh parsley sprigs and jalapeño pepper* rings for garnish|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Heat oil in large saucepan over medium-high heat. Add onion and garlic and cook until softened. Stir in broth, tomato juice, tomatoes, chilies, Worcestershire, cumin, chili powder, salt and pepper. Bring soup to a boil; cover and simmer 10 minutes.
- Add tortillas and corn to broth mixture; cover and simmer 8 to 10 minutes.
- Stir in grouper. Do not cover. Continue to simmer until fish is opaque and flakes easily when tested with fork.
- Garnish, if desired. Serve immediately.
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