Prep Time 15 min
Cook Time 40 Min
Servings 4
Difficulty Moderate

Ingredients

  • 3 tbsps. Crisco® Pure Corn Oil
  • 2 medium onions
  • 3 large red peppers
  • 1 (15 oz.) jar roasted red peppers
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. cayenne pepper
  • 4 cups chicken broth
  • 1/4 cup Crisco® Pure Corn Oil
  • 4 corn tortillas
  • 1/2 cup orange juice
  • Salt and pepper
  • GARNISHES
  • Sour cream, avocado slices, lime wedges and chopped cilantro

Directions

  • Step 1

    HEAT 3 tablespoons oil in a large saucepot. Add onions and red peppers. Cook over medium heat about 5 minutes or until soft. Stir in roasted peppers, cinnamon and cayenne. Add chicken broth; bring to a boil. Reduce heat to low. Simmer 25 minutes.

  • Step 2

    COOL soup to room temperature. Puree in blender or food processor. Return to saucepot.

  • Step 3

    HEAT 1/4 cup oil in large skillet. Add tortilla strips, several at a time, and fry for one minute. Remove strips to drain on paper towel. Cook remaining tortilla strips.

  • Step 4

    ADD orange juice to soup. Reheat soup. Season to taste with salt and pepper. Ladle into bowls. Top with a few tortilla strips. Garnish with a dollop of sour cream, avocado slices, lime wedge and chopped cilantro.

Serving size
(1/4 of recipe)

  • Calories 390
  • Calories from Fat220g
  • Total Fat 25g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 10mg
  • Sodium 1310mg
  • Potassium 0mg
  • Total Carbohydrates 37g
  • Dietary Fiber 7g
  • Sugars 14g
  • Protein 6g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet