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Tortilla Soup

(2 Votes)
30 Min

Soup for dinner? You betcha, especially when it's as flavorful and hearty as this south-of-the-border classic. Wanna give it an extra kick? That's up to you, and your gang, of course.

What You'll Need

  • 1 can (14-ounces) ready-to-use chicken broth
  • 1 can (14-ounces) ready-to-use beef broth
  • 1 medium onion, finely chopped
  • 1 cup salsa
  • 1/2 teaspoon ground cumin
  • 2 tablespoons vegetable oil
  • 4 corn tortillas, cut into 1/8
  • 1 cup (4-ounces) shredded Monterey Jack cheese

What to Do

  1. In a large saucepan, combine the chicken and beef broths, the onion, salsa, and cumin; bring to a boil over medium heat.
  2. Reduce the heat to low, cover, and simmer for 20 minutes.
  3. Meanwhile, in a medium skillet, heat the oil over medium heat.
  4. Sauté the tortilla strips for 2 to 3 minutes, or until lightly browned, turning to brown both sides; drain on paper towels.
  5. When ready to serve, ladle the soup into serving bowls and sprinkle with the tortilla strips and cheese. Serve immediately.


Option: For a heartier soup, add some shredded beef or pieces of cooked chicken, and use a corn salsa instead of the traditional kind.

Ratings & Comments

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I have not made this yet so I cannot rate it.

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This is one of my favorite "go to" recipes. Couldn't be simpler. I add some shredded rotisserie chicken and a little canned corn before simmering. I sometimes double the recipe and freeze individual serving-sized containers so I can defrost it for lunch whenever I want it, and then I top with crushed tortilla chips instead of frying the tortilla strips.

Love love love it!!!


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