Crispy Tortilla Soup
10 min
40 min



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

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    Reduce heat to medium-low.

  5. STEP 5

    Cover; cook, stirring occasionally, 15 minutes. Stir in lime juice.

  6. STEP 6

    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.

  7. STEP 7

    Top soup with tortilla strips, shredded cheese and cilantro.


9Fat (mg)
50Cholesterol (mg)
250Sodium (mg)
5Carbohydrates (g)
1Dietary Fiber
3Protein (g)


Explore reviews from
our online community

  April 06, 2009

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.

— says Jennie
  November 13, 2008

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!

— says Neyda
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.