Ortega® Tortilla Soup Recipe

Ortega® Tortilla Soup Recipe

  • 1 tablespoon butter
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 1/2 teaspoon ground cumin
  • 2 (14 ounce) cans chicken broth
  • 1 (16 ounce) jar ORTEGA® Thick & Chunky Salsa
  • 1 cup whole kernel corn
  • 1 tablespoon vegetable oil
  • 6 (6 inch) corn tortillas, cut into strips
  • 3/4 cup SARGENTO® 4 Cheese Mexican Blend Shredded Cheese
  • 1/2 cup sour cream (optional)
  1. 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.
  2. 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 soak.
  3. SERVE in soup bowls. Top with tortilla strips, cheese and a dollop of sour cream.
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