Tortilla Soup
Recipe - Stillwater
Tortilla Soup
Prep Time20 Minutes
Servings10
Cook Time35 Minutes
Ingredients
3 cloves garlic, minced
1 yellow onion, diced
2 quarts Essential Everyday chicken stock
2 tablespoons cilantro, chopped
9 ounces Essential Everyday tomato puree
1 tablespoon cumin
2 teaspoons chili powder
2 bay leaves
1 teaspoon salt
2 cups Essential Everyday frozen corn
1/4 cup Essential Everyday Mexican style cheese blend
10 ounces Essential Everyday tortilla chips
8 ounces grilled chicken breasts, cut into strips
Directions
- In medium stock pot over medium heat, sweat the garlic and onions in 1/4 cup of chicken stock until translucent. Puree in a blender and set aside.
- Place 6 ounces of the tortilla chips in a zip top bag and crumble.
- Combine the crushed tortilla chips, cilantro, onion and garlic puree and tomato puree in the stock pot and bring to a simmer.
- Add the remaining stock, cumin, salt, chili powder and bay leaves. Simmer to allow flavors to combine, about 15 minutes.
- Using an immersion blender or a stand blender, puree the soup. Add frozen corn
- Serve with shredded cheese, sliced chicken breast and tortilla strips.
20 minutes
Prep Time
35 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
Produce Yellow Onions, 0.75 Pound
$1.49 avg/ea$1.99/lb
Fresh Cilantro Herbs, 1 Each
$1.49
Essential Everyday Tomato Paste, 6 Ounce
$1.19$0.20/oz
Essential Everyday Cumin, Ground, 2 Ounce
$3.69$1.85/oz
Essential Everyday Chili Powder, 2.5 Ounce
$2.49$1.00/oz
Essential Everyday Bay Leaves, 0.12 Ounce
$4.69$39.08/oz
Essential Everyday Salt, Plain, 26 Ounce
$1.39$0.05/oz
Essential Everyday Cheese Blend, Four, Mexican Style, Thick Cut, 8 Ounce
$3.49$0.44/oz
Essential Everyday Tortilla Chips, White Corn, Restaurant Style, 12 Ounce
$2.79$0.23/oz
Tyson Frozen Grilled Chicken Breast Strips, 22 Ounce
Buy 2 Kingsford Charcoal Products, Get $5 Off Meat
$8.99 each with My Cub Rewards card
$9.99 was $13.99$0.45/oz
Directions
- In medium stock pot over medium heat, sweat the garlic and onions in 1/4 cup of chicken stock until translucent. Puree in a blender and set aside.
- Place 6 ounces of the tortilla chips in a zip top bag and crumble.
- Combine the crushed tortilla chips, cilantro, onion and garlic puree and tomato puree in the stock pot and bring to a simmer.
- Add the remaining stock, cumin, salt, chili powder and bay leaves. Simmer to allow flavors to combine, about 15 minutes.
- Using an immersion blender or a stand blender, puree the soup. Add frozen corn
- Serve with shredded cheese, sliced chicken breast and tortilla strips.