Tortilla Soup Recipe



Minestrone with Turkey

I remember my mom making this soup; now I make it as often as I can. It's a good way to use up leftover... View this recipe »



Tortilla Soup

Simple & Delicious

Tasty toppings jazz up this no-fuss soup that has Mexican flair. “The recipe for this sure-to-please soup was given to me by a friend,“ writes Michelle Larson of Greentown, Indiana. “I make it often for company, and everyone asks for the recipe. You can substitute pinto beans in red chili sauce for the regular pinto beans and cumin called for in the recipe,“ she adds.

SERVINGS: 5

CATEGORY: Soup

METHOD: Other stovetop

TIME: Prep/Total Time: 10 min.

Ingredients:

  • 1 can (10-1/2 ounces) condensed chicken with rice soup, undiluted
  • 1-1/3 cups water
  • 1 cup salsa
  • 1 cup canned pinto beans, rinsed and drained
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup frozen diced cooked chicken
  • 1 teaspoon ground cumin
  • Crushed tortilla chips, shredded cheddar cheese and sour cream

Directions:

In a large saucepan, combine the first eight ingredients. Cook over medium-high heat for 5-7 minutes or until heated through. Serve with tortilla chips, cheese and sour cream. Yield: 5 servings.

Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.