Cinco De Mayo Tortilla Soup

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#90874

Margs, definitely. Tacos, standard. But a bowl of this tortilla soup would really take your Mexican feast over the top. Skillet-fried tortilla strips garnishing the top of the cheesy soup make it extra photogenic.

serves/makes:

ready in:
30-60 minutes

ingredients

1 can (14 ounce size) ready-to-use chicken broth
1 can (14 ounce size) ready-to-use beef broth
1 medium onion, finely chopped
1 cup salsa
1/2 teaspoon cumin
2 tablespoons vegetable oil
4 corn tortillas, cut into 1/8" x 3" strips
1 cup shredded Monterey jack cheese

directions

In a large saucepan, combine the chicken and beef broths, the onion, salsa, and cumin; bring to a boil over medium heat. Reduce the heat to low, cover, and simmer for 20 minutes.

Meanwhile, in a medium skillet, heat the oil over medium heat. Saute the tortilla strips for 2 to 3 minutes, or until lightly browned, turning to brown both sides; drain on paper towels.

When ready to serve, ladle the soup into serving bowls and sprinkle with the tortilla strips and cheese. Serve immediately.

added by

ilovetocook23

nutrition data

Nutritional data has not been calculated yet.

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