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Friday Night Fiesta...Fast!

Friday Night Fiesta...Fast!

By Liz
February 16, 2012
Blog Author Image
tortilla, soup, chopping onion

Friday nights are a great time for our family to do something fun for dinner. Even if the kids are going out with friends later, we all sit down and enjoy a meal first. This last Friday, my younger daughter, Zoey, was craving Mexican food, so I made Tortilla Soup and added some fun accompaniments like cheese quesadillas, guacamole, salsa and sour cream—I called it Friday night fiesta time! The soup only takes 10 minutes to prepare, and it’s topped with cheese and crispy tortilla strips that are easy and outrageously good.

Making the tortilla strips is incredibly easy. Start by simply buttering three tortillas lightly on both sides.

butter, tortilla, hands

Then, stack them on top of each other and cut into 3/8- inch strips.

cut, tortilla, cutting tortillas

Now just lay the strips in an ungreased pan—I used a small 13x9-inch baking sheet.

tortilla strips, baking sheet, baking tortillas

After 3 or 4 minutes in the oven, turn the strips over and continue baking for another 3 to 6 minutes or until they are golden brown.

baking tortillas, turn, strips

When they’re browned and crispy, simply slide them off onto a paper towel to cool.

baked, tortilla, strips, cooling

Next, make the soup. Start by finely chopping some onion …

chopping, onion, tortilla, soup

… And garlic. For an easy way to peel and chop garlic, cut off the flat end of the clove and smash it with the side of the knife.

smashing, garlic, skins

The skin should now slip off easily …

peeling, garlic, skins

… and you can finely chop the garlic!

chopping, garlic, finely

Begin cooking the soup by heating the butter in a large saucepan, and, when it’s sizzling, add the onion and garlic and cook about 3 minutes until tender. Next, simply add all the other ingredients—except the cheese and crispy tortilla strips which will be added just before serving.

butter, onions, garlic

First, add the broth.

add broth, soup, tortilla

Then, add the drained and rinsed beans. I poured mine into a strainer and rinsed them over the sink before adding them to the soup.

drained, beans, tortilla, soup

Now, add the can of chopped green chilies and the secret "fiesta" ingredient—enchilada sauce! Zoey has been known to say, "I could eat enchilada sauce every day," so I knew she was going to love this soup.

green, chiles, enchilada, sauce

Stir everything together and cook until the soup is heated through in about 5 to 8 minutes. So simple!

tortilla, soup, finished

When you are ready to serve the soup, ladle it into bowls and sprinkle on the cheese and crispy tortilla strips. I loaded the table with some cheesy quesadillas, fresh guacamole, sour cream, and our favorite salsa.

taco toppings, tortilla soup, Mexican

Olé! This meal was tasty and fun, too. The perfect Friday night dinner after a busy week of work and school.

tortilla soup, quick, easy

If you’re craving Mexican food, this Tortilla Soup is a quick and easy way to satisfy. Try it and let me know what you think by leaving a comment. I’d love to hear your thoughts.

Check back in a few days when Tami will share a chocolaty treat.

Liz is paid to write for the Land O'Lakes Recipe Buzz® Blog.

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Can you use vegetable broth rather than chicken broth, or do you need the "chicken" flavor?

Posted February 04, 2014 by Claudia
Test Kitchen Comment
From: Cindy
Vegetable broth will work just fine in this recipe in place of the chicken broth.
Posted February 04, 2014

I don't see what temperature to set the oven to for the tortilla strips.

Posted February 19, 2012 by Cris
Test Kitchen Comment
From: Liz
Hi Cris - You should bake the tortilla strips at 425 degrees F. The recipe name in the body of the blog is underlined. You can click on the recipe name and you will go to the recipe document with the ingredients and method.
Posted February 21, 2012

Sounds yummy; loved the pictures; eager to try it. My husband and I were looking for things to do with corn tortillias. This is a great way to prep them to have with chili too.

Posted February 16, 2012 by Pat B.
Test Kitchen Comment
From: Liz
Pat-- Yes, the tortilla strips would be great with chili, too!
Posted February 21, 2012