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Cod Corn Tortilla Soup Seafood
Cod Corn Tortilla Soup Seafood
Ingredients
- 1/2 cup onions — chopped
- 1 clove garlic — minced
- 1 tablespoon butter
- 1 teaspoon oregano — dried
- 3/4 teaspoon cumin — ground
- 1/2 teaspoon red pepper flakes — or to taste
- 1 can low-sodium chicken broth — (14-1/2 oz can)
- 1 can whole peeled tomatoes — (14-1/2 oz can)
- — coarsely chopped
- 2/3 cup corn kernels — frozen
- 4 cod fillets — (5 oz each)
- cilantro — chopped, to garnish
- tortilla strips
Method
- Saute onions and garlic in butter in a large skillet over medium heat for 3-4 minutes, or until soft
- Stir in oregano, cumin and red pepper flakes
- Saute 1-2 minutes
- Stir in chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes
- Stir in corn kernels
- Set cod fillets on top of broth and spoon liquid over cod
- Cover and simmer 5 minutes, or until cod just flakes when tested with a fork
- To serve: set each fillet in a large soup bowl
- Spoon broth around cod and sprinkle with cilantro
- Garnish each bowl with tortilla strips
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