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Tortilla Soup Recipe

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This recipe for Tortilla Soup is from The Anderson Family Cookbook, Vol. II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large can Swanson's reduced sodium chicken broth (about 48 oz)
2 jalapeņos
8 cloves garlic
1 bunch green onion
1 can diced tomato (drained)
1 can black beans (drained)
3-4 limes (or about that much lime juice)
1.5 - 2 c. frozen corn
1 c. cilantro
Cumin to taste (1.5 - 2 tbls.)
6-8 corn tortillas
Directions:
Directions:
Pour the chicken broth into a large stock pot and bring to a boil. While you are waiting, clean, de-stem, de-seed, and chop the jalapeņos into very small pieces, then add them to the chicken broth. Mince the garlic, then add to the stock pot. Chop the green onions and add to the stock pot. Add the drained tomato and black beans. Let that simmer until the flavors mix and everything is hot. While you are waiting for everything to get hot, cut the tortillas into strips (I cut the stack of tortillas in half, then cut the strips). Saute the strips in a skillet with a little oil until they are crispy. Once the soup is hot, add the corn, lime juice, and cilantro and let simmer another 2-3 minutes. Ladle the soup into bowls and garnish with the tortilla strips.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
If you like, avocado and cheese can be added as garnish too.

 

 

 

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