Thick ´n Chunky Tortilla Soup

Looking for a hearty dinner using Green Giant® Niblets® Corn and Old El Paso® Chiles? Then check out this spicy skillet soup made using veggies topped with corn tortilla strips.

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  • prep time 20 min
  • total time 1 hr 5 min
  • ingredients 15
  • servings 5
 

Ingredients

1
tablespoon oil
1
cup chopped onions
2
garlic cloves, minced
4
medium sweet potatoes, peeled, cut into 1/2-inch cubes (4 cups)
3
cups chicken broth
1/2
teaspoon cumin
1/2
teaspoon dried oregano leaves
1/2
teaspoon chili powder
1/4
teaspoon ground red pepper (cayenne)
3
(6-inch) corn tortillas, cut into 1x1/2-inch strips
Nonstick cooking spray
1
(14.5-oz.) can stewed tomatoes, undrained, cut up
1
cup Green Giant™ Niblets® Frozen Corn
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
3
tablespoons chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. In Dutch oven or 4-quart saucepan, heat oil over medium heat until hot. Add onions and garlic; cook and stir 5 to 7 minutes or until onions are tender.
  • 2 Stir in sweet potatoes, broth, cumin, oregano, chili powder and ground red pepper. Bring to a boil. Reduce heat to low; cover and simmer 20 minutes or until sweet potatoes are tender.
  • 3 Meanwhile, arrange tortilla strips in single layer on ungreased cookie sheet. Lightly spray strips with nonstick cooking spray. Bake at 375°F. for 8 to 12 minutes or until light brown and crisp. Cool on paper towels. Set aside.
  • 4 Carefully transfer 2 1/2 cups hot sweet potato mixture to food processor bowl with metal blade or blender container; process until smooth. Return mixture to Dutch oven. Stir in tomatoes, corn, chiles and cilantro. Cook over medium heat for 5 to 7 minutes or until thoroughly heated, stirring occasionally.
  • 5 To serve, ladle soup into 5 individual soup bowls. Top each with crisp tortilla strips.
  • 1 Heat oven to 375°F. In Dutch oven or 4-quart saucepan, heat oil over medium heat until hot. Add onions and garlic; cook and stir 5 to 7 minutes or until onions are tender.
  • 2 Stir in sweet potatoes, broth, cumin, oregano, chili powder and ground red pepper. Bring to a boil. Reduce heat to low; cover and simmer 20 minutes or until sweet potatoes are tender.
  • 3 Meanwhile, arrange tortilla strips in single layer on ungreased cookie sheet. Lightly spray strips with nonstick cooking spray. Bake at 375°F. for 8 to 12 minutes or until light brown and crisp. Cool on paper towels. Set aside.
  • 4 Carefully transfer 2 1/2 cups hot sweet potato mixture to food processor bowl with metal blade or blender container; process until smooth. Return mixture to Dutch oven. Stir in tomatoes, corn, chiles and cilantro. Cook over medium heat for 5 to 7 minutes or until thoroughly heated, stirring occasionally.
  • 5 To serve, ladle soup into 5 individual soup bowls. Top each with crisp tortilla strips.

EXPERT TIPS

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Expert Tips

Cilantro is the green leaves of the coriander plant. The spicy flavor of cilantro is modified when it is used in cooked foods.

Add flavor, color and vitamins to soups and stews by thickening them with pureed cooked vegetables instead of flour or cornstarch.

While the soup simmers on the stove top, whip up a pan of cornbread. Chilled lemon or lime-flavored mineral water makes a refreshing beverage for this spicy main dish.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
270
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
810mg
810%;
Total Carbohydrate
48g
48%
(Dietary Fiber
7g
7%
  Sugars
10g
10%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
430%;
Vitamin C
50%;
Calcium
15%;
Iron
10%;
Exchanges:
2 1/2 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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