Blue Corn Tortilla Soup

5 of 5
(2 ratings)
Total Time
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Southwestern-inspired spicy tomato and bean soup accented with blue corn tortilla chips

  • 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

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

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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.