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Tortilla Soup

21st.Century.Chef's picture
Ingredients
  Butter/Margarine 1 Tablespoon
  Chopped green bell pepper 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Ground cumin 1⁄2 Teaspoon
  Canned chicken broth 29 Ounce (2 cans, 14-1/2 ounces each)
  Salsa 16 Ounce (1 3/4 cups, 1 jar, Prima-Thick & Chunky or Garden Style)
  Whole kernel corn 1 Cup (16 tbs)
  Vegetable oil 1 Tablespoon
  Corn tortillas 6 , cut into 1/2-inch strips
  Shredded mexican 4-cheese blend 3 Ounce (3/4 cup)
Directions

MELT butter in medium saucepan over medium heat. Add bell pepper, onion and cumin; cook for 3 to 4 minutes or until tender. Stir in broth, salsa and corn. Bring to a boil. Reduce heat to low; cook for 5 minutes.
HEAT vegetable oil in medium skillet over medium-high heat. Add tortilla strips; cook for 3 to 4 minutes or until tender.
SERVE soup in bowls. Top with tortilla strips, cheese and a dollop of sour cream. Garnish as desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Tomato
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
6

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