Yields: 6 Servings Prep: 5 Mins Cook: 20 Mins

Roasted Red Pepper Salsa Soup


2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 cup ORTEGA Original Salsa, Medium
2 jars (12 ounces each) roasted red peppers, drained
3 cups chicken broth
1/2 teaspoon salt
1/4 cup canola oil
4 ORTEGA Soft Flour Tortillas
1 teaspoon ORTEGA Chili Seasoning Mix


In large pot, heat olive oil over medium heat. Add onion and garlic; cook and stir 3 minutes. Add salsa, roasted peppers and 3 cups chicken broth. Bring to boil; reduce heat to low.

In batches, puree soup in blender or food processor (or use an immersion blender right in pot). Return soup to pot and add salt.

In medium skillet, heat canola oil over medium-high heat. Cut flour tortillas into 1/4-inch strips and drop into oil, several strips at a time. Carefully turn strips over once they begin to brown. Remove from oil and drain on paper towel. Sprinkle strips with chili powder.

Garnish each bowl of soup with the tortilla strips.

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