Favorite Recipes: Corn tortilla crunchies

25 Feb

This isn’t so much a recipe, as just an idea for a little garnish.

Last week I made Pioneer Woman’s Chicken Tortilla Soup.  Let me tell you. It. Was. Good.

Just do yourself a favor and go over there and make it.  Tonight.  Just do it.  You’ll thank me later.

She recommends cutting corn tortillas in strips and putting them in the soup.  Personally, I don’t love the texture of corn tortillas.  So I decided I was going to toast them first.  I cut maybe 5 corn tortillas into strips and drizzled them with a little olive oil, then sprinkled the whole pan with salt, cumin, chili pepper, and a little garlic powder.

Put the oven on broil and slide that pan in.  Just keep an eye on them and flip them over or stir them around a few times until everything is crunchy.

Warning: these are seriously addictive, and I could eat them by themselves all day long.

But they were a perfect garnish for the soup.  I’ve also used them on top of taco salad this week, and I think they’d be lovely on top of chili, other soups, and pretty much anything else you could think of.  Yummmm

2 Responses to “Favorite Recipes: Corn tortilla crunchies”

  1. Anna Blevins February 26, 2011 at 1:21 pm #

    You interested in being a contributor on my food blog– Kitchen of Reality?? I always enjoy your recipes!

    • rschlieman February 26, 2011 at 8:10 pm #

      Anna, I’d love to! 🙂 Let me know!

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