Summary
- Difficulty:
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Yield: Serves: 4
- 149 people call this recipe a favorite
- Rating: (0 ratings)
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Tortilla-Cheese Soup
Ingredients
- 4 (6-inch) corn tortillas, cut into 1/4-inch strips
- 1/2 cup plus 2 teaspoons vegetable oil, divided
- 1 onion, minced
- 2 cloves garlic, minced
- 2 cans (14 oz. each) chicken broth
- 1 cup (4 oz.) Sargento® Bistro® Blends Cheddar & Monterey Jack with Tomato & Jalapeno Peppers Shredded Cheese
- Chopped fresh cilantro (optional)
Directions
- Fry tortilla strips in 1/2 cup hot oil in medium skillet until golden brown and crisp, about 3 minutes. Drain on paper towels; set aside.
- Cook onion and garlic in 2 teaspoons oil in large saucepan over medium heat, 5 minutes or until tender. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
- Place reserved tortilla strips in 4 soup bowls. Ladle soup into bowls; sprinkle with cheese. Top with cilantro, if desired.
