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Silky Tortilla Soup

Ingredients

  • Makes 5 servings

  • 3 tablespoons olive oil, divided
  • 1 cup chopped white onion
  • 3 cloves garlic
  • 1 jalapeño pepper, seeded and chopped
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 cups vegetable broth
  • 1 can (14 1/2 ounces) fire roasted tomatoes
  • 1 jar (12 ounces) salsa
  • 1/2 cup black beans
  • 3 cups shredded cooked chicken
  • 3 corn tortillas, cut into thin strips
  • Shredded Cheddar cheese
  • Fresh jalapeño peppers, sliced

Instructions

  1. 1. Heat 1 tablespoon olive oil in medium skillet. Add onion, garlic, chopped jalapeño and red pepper fl akes; sauté 4 to 5 minutes or until onion is translucent.
  2. 2. Transfer vegetable mixture to KitchenAid® Diamond Blender. Add vegetable stock, tomatoes, salsa and black beans; pulse on speed 3 (Mix) 6 to 7 times or until almost pureed.
  3. 3. Pour mixture into large saucepan. Bring to a simmer over medium heat; simmer 15 minutes.
  4. 4. Heat remaining 2 tablespoons olive oil in heavy skillet. Add tortilla strips; fry until crisp. Drain on paper towels until ready to use.
  5. 5. Ladle soup into fi ve bowls. Top with shredded chicken, tortilla strips, Cheddar cheese and sliced jalapeños.
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