Tortilla Soup Recipe
Ingredients
| 1 (18-ounce) jar Ortega Mild Green Chile Salsa | ||
| 1 (13 3/4-ounce) College Inn Chicken Broth | ||
| Zucchini | 1 Small, halved | |
| 1 cup cooked garbanzo beans | ||
| 2 tablespoons Ortega Diced Jalapehos Tortilla Chips, coarsely broken | ||
| Shredded monterey jack cheese | 3/4 Cup (16 tbs) | |
Directions
In saucepan, combine first 5 ingredients; simmer 5-7 minutes.
Arrange a shallow layer of chips in serving bowls.
Ladle in soup; top with cheese.
Serve immediately.
Arrange a shallow layer of chips in serving bowls.
Ladle in soup; top with cheese.
Serve immediately.
Chef
