Blue Corn Tortilla Soup

5 of 5
(2 ratings)
Prep
Time
Total Time
Number Of
Ingredients
10
Servings6

Southwestern-inspired spicy tomato and bean soup accented with blue corn tortilla chips

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
 
Directions
  1. 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.
  2. Break 4 chips into bottom of each soup bowl. Ladle soup over chips. Squeeze lime over soup and sprinkle with cheese, if desired.
  3. Divide and arrange remaining tortilla chips equally around rim of each soup bowl to create a sundial effect.
I made This!

Share your experience now

Nutrition Information
Calories: 353 View complete nutrition information
Reviews (1)

Your review of Blue Corn Tortilla Soup

Thank You!

You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.

Overall Rating

Brenda Thrasher May 02, 2015

I made this soup today in honor of cinco de mayo. I followed the recipe as listed and think it is quite tasty. A nice spiciness from the rotel, but not overpowering. It was quick and easy to assemble. I will make it again.