You are here

Tortilla Soup

Southern.Crockpot's picture
Ingredients
  Mild green chile salsa 18 Ounce (1 Jar)
  Canned chicken broth 13 3⁄4 Ounce (1 Can, College Inn)
  Zucchini 1 Small, halved and sliced
  Cooked garbanzo beans 1 Cup (16 tbs)
  Diced jalapeno 2 Tablespoon (Orgeta)
  Tortilla chips 1 Cup (16 tbs), coarsely broken (Adjust Quantity As Needed)
  Shredded monterey jack cheese 3⁄4 Cup (12 tbs)
Directions

In saucepan, combine first 5 ingredients; simmer 5-7 minutes.
Arrange a shallow layer of chips in serving bowls.
Ladle in soup; top with cheese.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Servings: 
4

Rate It

Your rating: None
4.22222
Average: 4.2 (18 votes)