Tortilla Soup

It takes less than one hour to make this vibrant soup that gets its flavor from Southwest favorites like chipotle pepper, cilantro, avocado and lime juice.



by 4  people


add your rating
add a comment
Servings: 8
Prep Time: 10 mins
Total Time: 50 mins
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    2   tablespoons 
    olive oil
  • see savings
    On Sale
    1   
    large onion, chopped (1 cup)
  • see savings
    On Sale
    2   
    cloves garlic, minced
  • see savings
    On Sale
    1   teaspoon 
    ground cumin
  • see savings
    On Sale
    6   cups 
    Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
  • see savings
    On Sale
    1  28  ounce can 
    diced tomatoes
  • see savings
    On Sale
    1   
    canned chipotle pepper in adobo sauce*, minced
  • see savings
    On Sale
    7   
    corn tortillas (6-inch)
  • see savings
    On Sale
    2   cups 
    vegetable oil
  • see savings
    On Sale
    2   tablespoons 
    chopped fresh cilantro leaves
  • see savings
    On Sale
    1   
    avocado, peeled, pitted and cut into cubes (about 1 cup)
  • see savings
    On Sale
    3   
    medium green onions, sliced (about 1/3 cup)
  • see savings
    On Sale
     
    Lime juice

Directions
1.
Heat the oil in a 4-quart saucepot over medium-high heat. Add the onions, garlic and cumin and cook for 5 minutes or until the onion is tender.
2.
Stir the broth, tomatoes and chipotle pepper in the saucepot and heat to a boil. Reduce the heat to low.
3.
Tear 5 of the tortillas into pieces. Add the tortillas to the saucepot and cook for 25 minutes.
4.
While the soup is cooking, prepare the fried tortilla strips: Cut the remaining tortillas in half, then crosswise into 1/4-inch strips. Heat the oil in an 8-inch skillet over medium heat until hot. Add the tortillas and cook for 1 to 2 minutes or until they're golden. Remove with a slotted spoon and drain on paper towels. Season as desired.
5.
Pour half of the broth mixture into a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture. Return to the pot and stir in the cilantro. Season to taste.
6.
Divide the soup among 8 serving bowls. Top each bowl of soup with tortilla strips, avocado, green onion and a splash of lime juice.
Tip:

1.
*Chipotle chili peppers in adobo sauce are sold in cans and may be found in the Mexican or ethnic food section of grocery stores.
Add Your Review
 Articles
Make Ahead Breakfast: Mexican Quiche with Tortilla Crust
... ingredients and measurements, except I used corn tortillas rather than flour and quadrupled the recipe. Since... generally prefer corn tortillas to flour, and this substitution also makes this a gluten-free breakfast. I... about the tortilla "crust"--so much easier than a traditional butter and flour crust and more texturally... read more...
Springtime Pasta Fagioli Soup
... was craving a healthy and comforting dish and found the recipe for a classic Pasta Fagioli Soup. I passed... the dish a springtime feel. Click here to get our Pasta Fagioli Soup recipe I began by prepping all my... soup to add another burst of flavor and then topped each bowl with a freshly shaved Parmesan... read more...
Cauliflower Soup with Parsnips: Best of the Blogs
... thought we'd turn to our favorite blogs to see what's cooking -- like cauliflower soup, perhaps -- on some... to find this recipe for Cauliflower and Parsnip Soup -- now that's a warming healthy winter soup if ever... and Parsnip Soup for you." One thing we love about this cauliflower soup recipes are the beautiful photographs... read more...
how tos
Food Blogs We Love
see more blogs
More Great Recipe Ideas from Swanson Broth & Stock

shop our favorite products