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Tortilla-Cheese Soup




Source of Recipe


sargento






List of Ingredients



• 4 (6-inch) corn tortillas, cut into 1/4-inch strips
  
• 1/2 cup plus 2 teaspoons vegetable oil, divided
  
• 1 onion, minced
  
• 2 cloves garlic, minced
  
• 2 cans (14 oz. each) chicken broth
  
• 1 cup (4 oz.) Sargento® Bistro™ Blends Cheddar Salsa with Tomato & Jalapeño Peppers Shredded Cheese
  
• Chopped fresh cilantro (optional)
  






Instructions



1. Fry tortilla strips in 1/2 cup hot oil in medium skillet until golden brown and crisp, about 3 minutes. Drain on paper towels; set aside.
   
2. Cook onion and garlic in 2 teaspoons oil in large saucepan over medium heat, 5 minutes or until tender. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
   
3. Place reserved tortilla strips in 4 soup bowls. Ladle soup into bowls; sprinkle with cheese. Top with cilantro, if desired.
   






Final Comments


Serves: 4