Blue Corn Tortilla Soup
10Prep Time Minutes
25Total Time Minutes
10Number of Ingredients
1 tablespoon Fleischmann's® Original-stick
2 large onions, finely chopped (2 large = about 2 cups)
2 teaspoons crushed fresh garlic (2 tsp = about 4 cloves)
2 cans (14 oz each) reduced-sodium chicken broth
2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 can (15 oz each) Ranch Style® Beans, undrained
1 can (15 oz each) Wolf® Brand Chili No Beans
1/3 cup chopped fresh cilantro
60 blue corn tortilla chips
6 lime wedges
Shredded Monterey Jack cheese, optional
|% Daily Value|
|Total Fat||17 g||26%|
|Saturated Fat||4 g||21%|
|Dietary Fiber||8 g||33%|
|Vitamin C||11 mg||19%|
|Vitamin A||994 iu||20%|
Heat Fleischmann’s in large saucepan over medium-high heat. Add onions and garlic; cook 4 minutes or until just tender. Add broth, undrained tomatoes, beans, chili and cilantro. Bring to a boil to heat.
Break 4 chips into bottom of each soup bowl. Ladle soup over chips. Squeeze lime over soup and sprinkle with cheese, if desired.
Divide and arrange remaining tortilla chips equally around rim of each soup bowl to create a sundial effect.