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Tortilla Soup
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Tortilla Strips

2 tablespoons Land O Lakes® Butter

3 (6-inch) corn tortillas


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.

Read the Story Behind the Recipe

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.

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