Tortilla Soup Recipe
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| Green bell pepper | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Ground cumin | 1/2 Teaspoon | |
| Chicken broth | 2 Can (10oz) | |
| Salsa | 3/4 Cup (16 tbs) | |
| 1 cup whole-kernel corn | ||
| Vegetable oil | 1 Tablespoon | |
| 6 corn tortillas, cut into 1/2-inch strips | ||
| Mexican cheese blend | 3/4 Cup (16 tbs), shredded | |
Directions
MELT butter in medium saucepan over medium heat. Add bell pepper, onion and cumin; cook for 3 to 4 minutes or until tender. Stir in broth, salsa and corn. Bring to a boil. Reduce heat to low; cook for 5 minutes.
HEAT vegetable oil in medium skillet over medium-high heat. Add tortilla strips; cook for 3 to 4 minutes or until tender.
SERVE soup in bowls. Top with tortilla strips, cheese and a dollop of sour cream. Garnish as desired.
HEAT vegetable oil in medium skillet over medium-high heat. Add tortilla strips; cook for 3 to 4 minutes or until tender.
SERVE soup in bowls. Top with tortilla strips, cheese and a dollop of sour cream. Garnish as desired.
Chef
