Tortilla Soup

Wednesday, January 21, 2009

This is a fantastic and easy tortilla soup recipe from Sandra Lee Semi Homemade. I added chicken to the recipe to make it a heartier meal but you could serve it as is. Made as is the soup is mild, but if you wanted a spicy taste consider adding Pepper Jack cheese or getting canned Mexican tomatoes with jalapenos added in. You can also substitute the Creamy Ranchero soup for something with heat like Southwest Pepper Jack soup. Be creative!

Start to Finish: 20 minutes
Recipe By: Sandra Lee Semi Homemade


1 TBSP extra virgin olive oil
1 cup diced red onion
2 tsp minced garlic
1 (32-oz) can reduced-sodium chicken broth
1 can chicken
1 (10.75-oz) can creamy ranchero soup Campbell's (any creamy southwest style soup will work)
1 (10.75-oz) can Mexican-style petite diced tomatoes
1 cup loose corn (canned or frozen will work)
1/2 cup crumbled tortilla chips
Fresh cilantro
Cotija cheese (this is a crumbly, white Mexican cheese. If you cannot find it, you can substitute with Monterey Jack cheese)
1 Avocado, sliced
Whole tortilla chips


1. In a large pot heat olive oil over medium heat.
2. Add onion and garlic to the oil and cook until onions are soft and translucent.
3. Add chicken, chicken broth, soup, tomatoes, corn, and 1/2 cup crumbled tortilla chips.
4. Bring to a boil.
5. Reduce heat and simmer for 10 minutes.
6. Meanwhile, prepare four soup bowls by adding grated cheese and avocado slices to each bowl.
7. Ladle soup into bowls.
8. Garnish with cilantro and serve with whole tortilla chips.