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Crispy Tortilla Soup
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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

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.

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