Thick and Chunky Tortilla Soup

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

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

Directions

  1. 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. 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. 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. 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. 5 To serve, ladle soup into 5 individual soup bowls. Top each with crisp tortilla strips.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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