Tortilla Soup
Tortilla Soup Image

Tortilla Soup

Crispy tortilla strips add a little crunch to this flavorful south-of-the-border soup.

The Story Behind the Recipe
6
servings
10 min
PREP TIME
25 min
TOTAL TIME

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

How to make

  1. STEP 1

    Heat oven to 425°F.

  2. STEP 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. STEP 3

    Bake, turning once, 5-8 minutes or until browned and crisp. Remove from oven. Place onto paper towels; set aside.

  4. STEP 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. STEP 5

    Top individual servings with cheese and tortilla strips.

Tip #1

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

Tip #2

- 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.

Nutrition

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

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