Sue's Tortilla Soup Recipe #259517
My friend Sue shared this delicious recipe with me. I like the brothy version verses the creamy version best, and this is the one I always make. It's wonderful anytime!
25 min | 10 min prep
SERVES 4
- 2 (14 1/2 ounce) cans chicken broth
- 1 cup mild salsa
- 1 cup sun-dried tomato, halves snipped into thin strips
- 1 teaspoon ground cumin
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 2 cups broken tortilla chips
- 1 (7 ounce) can corn kernels
- 1 small avocado, peeled, seeded, and diced into 1/2-inch pieces
- 1/2 cup monterey jack cheese, shredded
- sour cream (optional)
- In a 2 quart pan, mix broth, salsa, dried tomatoes and cumin. Bring to a boil, reduce heat and simmer gently, 8-10 minutes, until dried tomatoes are tender.
- Mix in 2 T. of the cilantro, and add the lime juice.
- Ladle hot soup into 4 bowls, dividing equally.
- Divide the remaining cilantro, the tortilla chips, corn, avocado and cheese among the 4 bowls.
- If you like sour cream you add a spoonful on top of the soup before serving.
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5 stars