Tortilla soup
Tortilla soup
Ingredients/Components
- cans Mexican-style stewed tomatoes - 2 oz
- can whole kernel corn with sweet peppers, drained - 1 oz
- water - 1/2 c
- envelope 2 Tbsp - 1/2 1/4
- tostada shells, broken - 4 item
- shredded Cheddar or Monterey Jack cheese 4 oz - 1 c
How to make tortilla soup:
In a 2-quart saucepan, combine undrained tomatoes, corn, water and seasoning mix. Cook over medium heat until boiling, stirring occasionally. Spoon into 4 soup bowls. Sprinkle tostada shells and cheese over hot soup. Let stand about 5 minutes or until cheese melts. Makes 4 servings.Recipe categories: Vegetables, Soups & stews, North american.
Rating:
Related ingredients:
sugar, eggs, medium onions, bunches broccoli, sweet potatoes, mashed, strips bacon, chopped, large vidalia onions, thinly sliced, can petite peas, whole kernel white corn
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