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Tortilla Soup

Tortilla Soup

5
(1)

It takes less than one hour to make this vibrant soup that gets its flavor from Southwest favorites like chipotle pepper, cilantro, avocado and lime juice.

serves 8 people

Ingredients

cost per recipe: $10.21

The price is determined by the national average.

  • 2

    tablespoons olive oil

  • 1

     large onion, chopped (1 cup)

  • 2

    cloves garlic, minced

  • 1

    teaspoon cumin

  • 6

    cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

  • 1

    can  (28 ounces) diced tomatoes

  • 1

    canned chipotle pepper in adobo sauce, drained and minced

  • 7

    corn tortilla (6-inch)

  • 2

    cups vegetable oil

  • 2

    tablespoons  chopped cilantro

  • 1

    cup  cubed avocado

  • 3

     medium green onion, sliced (about 1/3 cup)

  • 1

    tablespoon lime juice

How to Make It

Heat the olive oil in a 4-quart saucepan over medium-high heat. Add the onions, garlic and cumin and cook for 5 minutes or until the onion is tender. Stir the broth, tomatoes and pepper in the saucepan and heat to a boil. Reduce the heat to low. Tear 5 of the tortillas into pieces. Add the tortillas to the saucepot and cook for 25 minutes. While the soup is cooking, prepare the tortilla strips: Cut the remaining tortillas in half, then crosswise into 1/4-inch strips. Heat the vegetable oil in an 8-inch skillet over medium heat until hot. Add the tortillas and cook for 1 to 2 minutes or until golden brown. Drain on paper towels. Season as desired. Pour half the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the blended mixture into a large bowl.  Repeat with the remaining broth mixture. Stir in the cilantro. Season to taste. Divide the soup among 8 serving bowls. Top with the tortilla strips, avocado and green onion.  Drizzle with the lime juice.
Step 1

Heat the olive oil in a 4-quart saucepan over medium-high heat. Add the onions, garlic and cumin and cook for 5 minutes or until the onion is tender.

Step 2

Stir the broth, tomatoes and pepper in the saucepan and heat to a boil. Reduce the heat to low.

Step 3

Tear 5 of the tortillas into pieces. Add the tortillas to the saucepot and cook for 25 minutes.

Step 4

While the soup is cooking, prepare the tortilla strips: Cut the remaining tortillas in half, then crosswise into 1/4-inch strips. Heat the vegetable oil in an 8-inch skillet over medium heat until hot. Add the tortillas and cook for 1 to 2 minutes or until golden brown. Drain on paper towels. Season as desired.

Step 5

Pour half the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the blended mixture into a large bowl.  Repeat with the remaining broth mixture. Stir in the cilantro. Season to taste.

Step 6

Divide the soup among 8 serving bowls. Top with the tortilla strips, avocado and green onion.  Drizzle with the lime juice.

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Made With
 Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

BUY NOW
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

Ratings & Reviews

(1)
  • jaderi

    October 9, 2012

    Great flavor!

    My family really enjoys this soup. The first time I made it I used the peppers in adobe sauce but it was much too hot for us. I now use chopped green chiles instead and the soup is great. I also buy the tortilla strips rather than make my own. I make this often but it does not freeze well.

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