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.
Ingredients
2 tablespoons olive oil1 large onion, chopped (1 cup)2 cloves garlic, minced1 teaspoon cumin6 cups Swanson® Chicken Broth1 can (28 ounces) diced tomatoes1 canned chipotle pepper in adobo sauce, drained and minced7 corn tortilla (6-inch)2 cups vegetable oil2 tablespoons chopped cilantro1 cup cubed avocado3 medium green onion, sliced (about 1/3 cup)1 tablespoon lime juice
Instructions
Heat the olive oil in a 4-quart saucepan over medium-high heat. Add the onions, garlic and cumin and cook for 5 minutes or until the onion is tender.Stir the broth, tomatoes and pepper in the saucepan and heat to a boil. Reduce the heat to low.Tear 5 of the tortillas into pieces. Add the tortillas to the saucepot and cook for 25 minutes.While the soup is cooking, prepare the tortilla strips: Cut the remaining tortillas in half, then crosswise into 1/4-inch strips. Heat the vegetable oil in an 8-inch skillet over medium heat until hot. Add the tortillas and cook for 1 to 2 minutes or until golden brown. Drain on paper towels. Season as desired.Pour half the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the blended mixture into a large bowl. Repeat with the remaining broth mixture. Stir in the cilantro. Season to taste.Divide the soup among 8 serving bowls. Top with the tortilla strips, avocado and green onion. Drizzle with the lime juice.
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.
Directions
Print
Heat the olive oil in a 4-quart saucepan over medium-high heat. Add the onions, garlic and cumin and cook for 5 minutes or until the onion is tender.Stir the broth, tomatoes and pepper in the saucepan and heat to a boil. Reduce the heat to low.Tear 5 of the tortillas into pieces. Add the tortillas to the saucepot and cook for 25 minutes.While the soup is cooking, prepare the tortilla strips: Cut the remaining tortillas in half, then crosswise into 1/4-inch strips. Heat the vegetable oil in an 8-inch skillet over medium heat until hot. Add the tortillas and cook for 1 to 2 minutes or until golden brown. Drain on paper towels. Season as desired.Pour half the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the blended mixture into a large bowl. Repeat with the remaining broth mixture. Stir in the cilantro. Season to taste.Divide the soup among 8 serving bowls. Top with the tortilla strips, avocado and green onion. Drizzle with the lime juice.
Ingredients
2 tablespoons olive oil1 large onion, chopped (1 cup)2 cloves garlic, minced1 teaspoon cumin6 cups Swanson® Chicken Broth1 can (28 ounces) diced tomatoes1 canned chipotle pepper in adobo sauce, drained and minced7 corn tortilla (6-inch)2 cups vegetable oil2 tablespoons chopped cilantro1 cup cubed avocado3 medium green onion, sliced (about 1/3 cup)1 tablespoon lime juice
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