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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
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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