Crispy Tortilla Soup
Crispy Tortilla Soup
This tortilla soup is the perfect recipe for a cold winter day.
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10 min
Prep Time
40 min
Total Time
16
servings Ingredients
Tortillas
1 tablespoon Land O Lakes® Butter, melted
1 (10-inch) flour tortillas
Soup
1 tablespoon Land O Lakes® Butter
1 small (12 cup) onion, chopped
12 to 1 jalapeño chile pepper, seeded, chopped
1 teaspoon finely chopped fresh garlic
1 teaspoon ground cumin
2 (14-ounce) cans chicken broth or vegetable broth
1 (14.5-ounce) can diced tomatoes
1 tablespoon fresh lime juice
12 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro
How to make
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STEP 1
Heat oven to 375°F.
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STEP 2
Brush 1 tablespoon melted butter on both sides of each tortilla. Cut tortillas into 2 1/2x1/4-inch strips. Place onto baking sheet. Bake, stirring occasionally, 5-7 minutes or until light golden brown.
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STEP 3
Melt 1 tablespoon butter in 2-quart saucepan until sizzling; add onion, jalapeño, garlic and cumin. Cook over medium-high heat 3-4 minutes or until onion is softened. Add broth and tomatoes. Continue cooking 4-6 minutes or until mixture just comes to a boil.
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STEP 4
Reduce heat to medium-low.
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STEP 5
Cover; cook, stirring occasionally, 15 minutes. Stir in lime juice.
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STEP 6
Place 2 cups soup in 5-cup blender container or food processor bowl. Cover; blend on Low 30-60 seconds or until smooth. Repeat with remaining soup.
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STEP 7
Top soup with tortilla strips, shredded cheese and cilantro.
230 Calories
9 Fat (g)
50 Cholesterol (mg)
250 Sodium (mg)
5 Carbohydrates (g)
1 Dietary Fiber
3 Protein (g)
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And don't forget to tag us @landolakesktchn.
