Tortilla soup

Tortilla soup



  • salt and pepper to taste - 1 item
  • corn oil - 1/2 c
  • chicken stock - 16 c
  • corn tortillas, chopped - 10 item
  • large onions, pureed - 4 item
  • garlic cloves, pureed - 3 item
  • ground cumin yes, we mean it - 6 oz
  • ripe tomatoes, finely diced may use canned tomatoes - 10 item
  • fresh or canned jalapeno peppers - 2 item

How to make tortilla soup:

Heat oil in skillet until hot. Add tortillas and fry until crispy. Add tomatoes, garlic, onions, cumin and jalapenos. Cover and cook until tender. Add chicken stock and cook 45 minutes to 1 hour. Can be placed in blender and pureed or eaten as is. Serve hot. Great on a cold night.

Garnish with avocado (diced), chicken breast (diced), grated Cheddar cheese, cilantro sprigs, or corn tortillas.

Recipe categories: Vegetables, Soups & stews, North american.

Tortilla soup
Average rating: 3.2 of 5, total votes: 5
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

Related ingredients:
flour, butter, can corn, medium carrots, medium eggplant, peeled and sliced, envelope lipton onion recipe soup mix, medium head cabbage, shredded, artichoke hearts, drained, loaf french bread, cut lengthwise, potatoes, sliced 8 c
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