Vegetable Tortilla Soup



In 3-quart saucepan, mix broth, enchilada sauce, diced tomatoes and onion; over high heat, heat to boiling. Reduce heat to medium-low; cover and simmer 15 minutes, stirring occasionally. Stir in mixed vegetables with liquid; heat through. Meanwhile, break tortilla chips into large pieces; divided evenly among 6 large soup bowls. Sprinkle cheese over broken chips. Spoon hot soup into bowls. Serve immediately.

Makes 6 servings.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.