• Amanda Davis

Corn Tortilla Soup


Ingredients 1 tablespoon olive oil 1 onion, chopped 1 green bell pepper, seeded and chopped 1 garlic clove, chopped 2 (6-inch) corn tortillas, coarsely chopped 4 cups reduced-sodium chicken broth 1 (14 1/2 oz) can stewed tomatoes, with their juice 1 (10 oz) box frozen corn kernels 1 medium-large all-purpose potato, peeled and cubed 1/2 cup chopped cilantro

Preparation Heat the oil in a large saucepan.  Saute the onion, bell pepper, and garlic until the onion is tender, about 5 minutes.  Add the tortillas, broth, tomatoes, corn and potato; bring to a boil.  Cover and reduce the heat, and simmer until the vegetables are tender, about 10 minutes.  Stir in the cilantro.

#corn #soup #tortilla

0 views0 comments

Recent Posts

See All

S’Mores Cups

Don’t these look just divine?  When I first saw these in the new Simply Sweet Cookbook from The Pampered Chef, I was immediately drawn to them and began to reminisce about my days as a Girl Scout.  We