Friday Night Fiesta...Fast!
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.SEE THE RECIPE
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.
Then, stack them on top of each other and cut into 3/8- inch strips.
Now just lay the strips in an ungreased pan—I used a small 13x9-inch baking sheet.
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.
When they’re browned and crispy, simply slide them off onto a paper towel to cool.
Next, make the soup. Start by finely chopping some onion …
… 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.
The skin should now slip off easily …
… and you can finely chop the garlic!
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.
First, add the broth.
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.
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.
Stir everything together and cook until the soup is heated through in about 5 to 8 minutes. So simple!
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.
Olé! This meal was tasty and fun, too. The perfect Friday night dinner after a busy week of work and school.
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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