While most of mine and Dave’s favorite recipes appeared in this post last week, one of our biggest cold weather staples was very obviously missing: this tortilla soup! My mom has been making the same one forever, and during my first winter of cooking for myself, she emailed me a photo of the recipe. There are SO many tortilla soup recipes out there, but I never bother to try any of them because I like this one so much. It’s ridiculously cheap, easy, quick (20 minutes from start to dinner time), and delicious, and since Dave and I threw a pot together over the weekend, I snapped a picture to share along with the recipe!
Ingredients
2 cups no salt-added tomato sauce
1 1/2 cups water
1 cup bottled salsa (I like Herdez in Medium)
1 cup frozen whole-kernel corn
1 teaspoon dried oregano
1 teaspoon dried basil
1 (14 oz) can reduced sodium chicken broth
1 (16 oz) can kidney beans, drained and rinsed
1 garlic clove, minced
Shredded Mexican or Monterey Jack cheese
Tortilla chips
Directions
Combine first 9 ingredients in a large saucepan, bring to a boil. Cover, reduce heat, and simmer for 12 minutes.
That’s it! I like to ladle it over some crushed tortilla chips and top it with shredded cheese, as the original instructions suggest. Dave adds a dash of hot sauce and a dollop of Greek yogurt (our permanent substitute for sour cream). You can also mix in cilantro, diced avocado, some lime juice, or even shredded chicken. Enjoy!
Yum! We sub yogurt for sour cream too. :)
It’s the best–I don’t think we’ll ever go back! :)
Yummmm I’ve never actually made tortilla soup before! Texas does not have many months for soup weather!
It’s so easy, you have to make it!
Recipe credit to Cooking Light! Thanks for putting it up, I was thinking I wanted to make it and don’t have the recipe here with me.
Yes, easier to find now! :)