Tortilla Soup

Tortilla Soup
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Crispy tortilla strips add a little crunch to this flavorful south-of-the-border soup.
10 min
Prep Time
25 min
Total Time
6 servings

Ingredients

Tortilla Strips

2 tablespoons
Land O Lakes® Butter
3 (6-inch)
corn tortillas

Soup

1 small (1/2 cup)
onion, finely chopped
1/2 teaspoon
finely chopped fresh garlic
1 (15-ounce) can
black beans, drained, rinsed
1 (10-ounce) can
mild enchilada sauce
1 (4-ounce) can
chopped green chiles
2 cups
chicken broth
 
3 ounces (3/4 cup)
shredded Monterey Jack cheese

Directions

  1. Heat oven to 425°F.
  2. Lightly butter both sides of each tortilla with about 1/2 teaspoon butter. Cut each tortilla into 3/8-inch strips. Place onto ungreased baking sheet.
  3. Bake, turning once, 5-8 minutes or until browned and crisp. Remove from oven. Place onto paper towels; set aside.
  4. Melt remaining butter in 2-quart saucepan over medium heat until sizzling; add onion and garlic. Cook, stirring occasionally, 2-4 minutes or until tender. Stir in all remaining ingredients except cheese and tortilla strips. Continue cooking, stirring occasionally, 5-6 minutes or until heated through.
  5. Top individual servings with cheese and tortilla strips.

Recipe Tips

-To enhance the flavor of the soup, use a spicy bean dip or a flavored bean dip, such as smoky chipotle.

- Bake extra tortilla strips to use as topping for taco salad or even for snacking. Lightly salt, if desired. Store in resealable plastic food bag.

Read more about this recipe on Recipe Buzz®Blog.

Nutrition Facts (1 serving)

Calories
280
Cholesterol
40mg
Carbohydrates
28g
Protein
11g
Fat
15g
Sodium
930mg
Dietary Fiber
6g

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