Shelly's Recipe

TORTILLA SOUP - Easy

Category: Soups

1 (14-1/2 oz) can ready-to-use chicken broth
1 (14-1/2 oz) can ready-to-use beef broth
1 medium onion, finely chopped
1 cup salsa
1/2 tsp ground cumin
2 tbsp vegetable oil
4 corn tortillas, cut into 1/8 inch x 3 inch strips
1 (4 oz) cup shredded Monterey Jack cheese

In a large saucepan, combine the chicken and beef broths, the onion, salsa, and cumin over medium heat. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.

Meanwhile, in a medium skillet, heat the oil over medium heat. Saute the tortilla strips for 2 to 3 minutes, or until lightly browned, turning to brown both sides; drain on paper towels.

When ready to serve, ladle the soup into serving bowls and sprinkle with the tortilla strips and cheese. Serve immediately. Serves 5 to 6

NOTE: For a heartier soup, add some shredded beef or pieces of cooked chicken or sausage.