This tortilla soup is the perfect recipe for a cold winter day.
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1 tablespoon Land O Lakes® Butter, melted
1 (10-inch) flour tortillas
1 tablespoon Land O Lakes® Butter
1 small (1/2 cup) onion, chopped
1/2 to 1 jalapeño chile pepper, seeded, chopped
1 teaspoon finely chopped fresh garlic
1 teaspoon ground cumin
2 (14-ounce) cans chicken broth or vegetable broth
1 (14.5-ounce) can diced tomatoes
1 tablespoon fresh lime juice
1/2 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro
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.