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This tortilla soup is the perfect recipe for a cold winter day.
Heat oven to 375°F.
Brush 1 tablespoon melted butter on both sides of each tortilla. Cut tortillas into 2 1/2x1/4-inch strips. Place onto baking sheet. Bake, stirring occasionally, 5-7 minutes or until light golden brown.
Melt 1 tablespoon butter in 2-quart saucepan until sizzling; add onion, jalapeño, garlic and cumin. Cook over medium-high heat 3-4 minutes or until onion is softened. Add broth and tomatoes. Continue cooking 4-6 minutes or until mixture just comes to a boil.
Reduce heat to medium-low.
Cover; cook, stirring occasionally, 15 minutes. Stir in lime juice.
Place 2 cups soup in 5-cup blender container or food processor bowl. Cover; blend on Low 30-60 seconds or until smooth. Repeat with remaining soup.
Top soup with tortilla strips, shredded cheese and cilantro.
Dietary Fiber: 1g
Very easy recipe, good flavor - does "need something". I am going to try and add some chicken or veggies as the other reviews suggested but overall very good.
We make this all the time, it's super easy and a great make-ahead meal. We add cooked chicken and really make it hearty. Love it!
Added corn and green bell pepper to make it more chunky. Also added 4-6 oz American cheese. It was delicious but since the original recipe didn't call for those things I couldn't give it an "'excellent."
I didn't add the peppers because we don't like our soups too spicy but it still tasted great.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/54
© 2016 Land O'Lakes, Inc.
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