A delicious, tomato-based soup, this recipe combines classic Mexican ingredients — corn, tortillas, tomatoes, salsa — in a fresh way.
1 tablespoon butter or margarine
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 teaspoon ground cumin
2 (14-ounce) can chicken broth
1 (16-ounce) jar ORTEGA Salsa - Thick & Chunky (Medium)
1 cup whole kernel corn
1 tablespoon vegetable oil
6 corn tortillas, cut into 1/2-inch strips
3/4 cup shredded 4-cheese Mexican blend or cheddar cheese
6 tablespoons sour cream (optional)
- Melt butter in medium saucepan over medium heat. Add bell pepper, onion and cumin; cook for 3 to 4 minutes or until tender. Stir in broth, salsa and corn. Bring to a boil. Reduce heat to low; cook for 5 minutes.
- Heat vegetable oil in medium skillet over medium-high heat. Add tortilla strips; cook, turning frequently with tongs, for 2 to 4 minutes or until light golden brown and crisp. Remove from skillet; place on paper towels to drain.
- Serve in soup bowls. Top with tortilla strips, cheese and a dollop of sour cream.
Makes 6 servings.
Recipe and photograph provided courtesy of Ortega and B&G Foods, Inc.