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Quick Tortilla Soup

Rich, red soup with spicy Mexican flavor. Crunchy munchies you pour the soup over add interesting flavor and texture. Commercial tortilla chips could be susbstituted for time-consuming frying process.

Servings 6
Author Lavina Harper

Ingredients

  • 1 quart stewed tomatoes
  • 1 quart water
  • 3 tsp instant chicken
  • bouillon
  • salt to taste
  • 1 tsp cumin
  • 1 tsp chili pepper
  • 1/2 tsp lemon pepper
  • 1/3 cup salsa of choice

Garnishes

  • 1 dozen corn tortillas
  • 2 cups confetti or marble cheese, cubed
  • 1 cup green onions, chopped
  • 1 cup fresh tomatoes, chopped

Instructions

  1. Liquify stewed tomatoes in blender.

  2. Combine rest of ingredients with tomatoes.

  3. Simmer 20-30 minutes

  4. Cut tortillas into 1/2 x 1 inch strips. Fry in hot oil.

  5. Drain on paper towels.

  6. Prepare other garnishes.

  7. Place in individual bowls and lade soup into bowls.