BUSHS® Best Spicy Tortilla Soup Recipe

BUSHS® Best Spicy Tortilla Soup Recipe

  • 2 tablespoons olive oil
  • 1 large red onion, chopped
  • 6 cloves garlic, minced
  • 3 jalapeno peppers, seeded and chopped
  • 1 tablespoon cumin seed
  • 1 cup frozen corn kernels
  • 2 (29 ounce) cans low-sodium chicken broth
  • 2 (16 ounce) cans BUSH'S® Kidney Beans, rinsed and drained
  • 1/3 cup chopped fresh cilantro, packed
  • 1 cup shredded low-fat Monterey Jack cheese
  • 6 corn tortillas
  • Cooking spray
  • Low-fat sour cream
  • Lime wedges
  1. Add olive oil, onion, garlic, jalapeno and cumin seed to a large pot over medium heat, stir constantly for 5 minutes. Add corn, chicken broth, BUSH'S BEST Kidney Beans and cilantro. Reduce heat, cover and simmer for 10 minutes.
  2. Heat oven to 450 degrees F. Coat cookie sheet with cooking spray, place tortillas on sheet and spray tortillas with cooking spray. Cook approximately 10 minutes. Cut tortillas into strips.
  3. Top soup with cheese, tortilla strips and a dollop of sour cream. Garnish with lime.
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