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Tortilla Soup

 Tortilla Soup
Corn tortillas provide this soup with both its flavor and texture. It's a fast-growing favorite in the Southeast. I especially like this recipe because it can be made quickly and easily and it can serve as an appetizer or a main dish.
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 medium tomato, quartered
  • 1 can (14-1/2 ounces) whole tomatoes, undrained
  • 1 small onion, quartered
  • 1 garlic clove
  • 2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1 tablespoon minced fresh cilantro
  • 6 corn tortillas (6 inches)
  • 1/4 cup canola oil
  • Sour cream
  • Shredded cheddar or Monterey Jack cheese

Directions

  • Place the tomatoes, onion and garlic in a blender; cover and process
  • until smooth. Transfer to a large saucepan. Add chicken broth and
  • seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3
  • minutes.
  • Meanwhile, cut tortillas into 1/4-in. strips; fry in hot oil until
  • crisp and brown. Drain on paper towels. Ladle soup into bowls; top
  • with tortilla strips, sour cream and cheese. Yield: 4 servings.

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Tortilla Soup (continued)

Nutritional Facts: 1 serving (1-1/4 cups) equals 269 calories, 16 g fat (2 g saturated fat), 1 mg cholesterol, 1,018 mg sodium, 27 g carbohydrate, 4 g fiber, 7 g protein.