Prep: 15 Mins Cook: 20 Mins
A delicious, tomato-based soup, this recipe combines classic Mexican ingredients -- corn, tortillas, tomatoes, salsa -- in a fresh way. Try this as a first course or add a south-of-the-border salad and extra tortillas for a lively summer meal.

Tortilla Soup


  • 1 tablespoon butter or margarine
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 1/2 teaspoon ground cumin
  • 2 cans (14-oz.) chicken broth
  • 1 (16-oz) jar ORTEGA Salsa - Thick & Chunky (Medium)
  • 1 cup whole kernel corn
  • 1 tablespoon vegetable oil
  • 6 corn tortillas, cut into 1/2-inch strips
  • 3/4 cups 4 cheese Mexican blend
  • 6 tbls. sour cream, (optional)


MELT butter in medium saucepan over medium heat. Add bell pepper, onion and cumin; cook for 3 to 4 minutes or until tender. Stir in broth, salsa and corn. Bring to a boil. Reduce heat to low; cook for 5 minutes.

HEAT vegetable oil in medium skillet over medium-high heat. Add tortilla strips; cook, turning frequently with tongs, for 2 to 4 minutes or until light golden brown and crisp. Remove from skillet; place on paper towels to drain.

SERVE in soup bowls. Top with tortilla strips, cheese and a dollop of sour cream.
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