Tortilla Soup

Tortilla Soup

Crispy tortilla strips add a little crunch to this flavorful south-of-the-border soup.

10 min. prep time
6 servings
000 Ratings


Tortilla Strips

2 tablespoons Land O Lakes® Butter
3 (6-inch) corn tortillas


1 small (1/2 cup) onion, finely chopped
1/2 teaspoon finely chopped fresh garlic
1 (15-ounce) can black beans, drained, rinsed
1 (10-ounce) can mild enchilada sauce
1 (4-ounce) can chopped green chiles
2 cups chicken broth
3 ounces (3/4 cup) shredded Monterey Jack cheese


Heat oven to 425°F.

Lightly butter both sides of each tortilla with about 1/2 teaspoon butter. Cut each tortilla into 3/8-inch strips. Place onto ungreased baking sheet.

Bake, turning once, 5-8 minutes or until browned and crisp. Remove from oven. Place onto paper towels; set aside.

Melt remaining butter in 2-quart saucepan over medium heat until sizzling; add onion and garlic. Cook, stirring occasionally, 2-4 minutes or until tender. Stir in all remaining ingredients except cheese and tortilla strips. Continue cooking, stirring occasionally, 5-6 minutes or until heated through.

Top individual servings with cheese and tortilla strips.

Recipe Tip

-To enhance the flavor of the soup, use a spicy bean dip or a flavored bean dip, such as smoky chipotle.

- Bake extra tortilla strips to use as topping for taco salad or even for snacking. Lightly salt, if desired. Store in resealable plastic food bag.

Read more about this recipe on Recipe Buzz®Blog.

Nutrition Facts (1 serving)

Calories: 280

Fat: 15g

Cholesterol: 40mg

Sodium: 930mg

Carbohydrates: 28g

Dietary Fiber: 6g

Protein: 11g

Recipe #14553©2011Land O'Lakes, Inc.

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