Recipes|Featured Main
Tortilla Soup
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT35M25 Minutes
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Yield:6-8 servings
Ingredients
- 6 (6-inch) corn tortillas, cut into strips
- 1 medium onion, diced
- 1 tablespoon olive oil
- 4 cups low-sodium chicken broth
- 1 (16 ounces) jar of your favorite salsa
- 1 pound boneless chicken breasts or thighs, cut into bite-size pieces
- 1 (16 ounces) bag frozen corn
- ¼ pound cotija cheese, grated
- Sour cream to garnish
- Cilantro, chopped for garnish
- 6 (6-inch) corn tortillas, cut into strips
- 1 medium onion, diced
- 12.78g olive oil
- 946.35ml low-sodium chicken broth
- 1 (453.59g) jar of your favorite salsa
- 453.59g boneless chicken breasts or thighs, cut into bite-size pieces
- 1 (453.59g) bag frozen corn
- 113.4g cotija cheese, grated
- Sour cream to garnish
- Cilantro, chopped for garnish
Is there anything better than a hot bowl of soup on a cold, fall day? Here’s your new favorite, and it comes together in about 30 minutes!
Preparation
STEP 1
Preheat oven to 400°F.
STEP 2
Place tortilla strips on a baking sheet and toast in oven 5-7 minutes, or until lightly browned.
STEP 3
Heat olive oil in a large stock pot or Dutch oven over medium heat. Add onions and sauté until translucent. Add broth and salsa, and simmer for 10 minutes.
STEP 4
Add chicken, corn and tortilla strips. Simmer 8-10 minutes or until chicken is cooked through and tortilla strips are soft and falling apart. Serve hot, topped with cheese, sour cream and cilantro.
Options
For a shortcut, substitute shredded, cooked chicken or one can of pinto beans, drained and rinsed.