Easy Tortilla Soup
Easy Tortilla Soup recipe
Yield
6 servingsPrep
25 minCook
10 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | Inch |
corn tortillas (6-inch)
cut into 1/2 inch strips |
*
|
| 2 | each |
tomatoes
|
|
| ½ | small |
onions
chopped, |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | half |
green bell peppers
|
*
|
| 2 | cups |
chicken broth
|
|
| 1 | tablespoon |
cilantro
freshly , chopped |
|
| ¼ | cup |
monterey jack cheese
low-fat, freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | Inch |
corn tortillas (6-inch)
cut into 1/2 inch strips |
*
|
| 2 | each |
tomatoes
|
|
| 0.5 | small |
onions
chopped, |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | half |
green bell peppers
|
*
|
| 473 | ml |
chicken broth
|
|
| 15 | ml |
cilantro
freshly , chopped |
|
| 59 | ml |
monterey jack cheese
low-fat, freshly grated |
|
Directions
Bake tortilla strips in the oven at 325℉ (160℃) for 5 to 7 minutes or until crisp.
Purée tomatoes, onion, garlic and pepper in a food processor or blender.
Bring stock to a boil in a 2-quart pot.
Stir in the tomato purée and cilantro.
Simmer on low heat for about 10 minutes.
Stir half of the tortilla strips into the soup.
Garnish with remaining tortilla strips and the cheese.
