Classic Tortilla Soup

With mild heat and an earthy, sweet flavor, this vegetarian tortilla soup recipe is certain to be a crowd pleaser

Prep Time: 40 minutes

Total Time: 40 minutes

Servings: 4

Ingredients:

  • 6 white corn tortillas, halved and cut into 1/2-inch strips
  • Nonstick cooking spray
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 teaspoons vegetable oil
  • 1 tablespoon ancho chili powder or chili powder
  • 1 teaspoon cumin
  • 1 carton (32 oz., 4 cups) reduced-sodium vegetable broth
  • 1 can (14 1/2 oz.) diced tomatoes
  • 1 can (4 oz.) chopped green chile peppers
  • 1/2 cup frozen whole kernel corn
  • 1/2 cup coarsely chopped celery
  • 1 1/2 cups
  • 1/2 cup shredded cheddar cheese (2 oz.) (optional)
  • 1 avocado, pitted, peeled and chopped (optional)

Directions:

1. Spread tortilla strips on baking sheet lined with foil or parchment paper. Lightly coat strips with nonstick cooking spray. Bake at 400° F for 5 to 10 minutes or until crisp, stirring after 5 minutes. Set aside.


2. Meanwhile, in Dutch oven or very large saucepan cook onion and garlic in oil over medium-high heat about 3 minutes or until tender. Stir in chili powder and cumin. Cook and stir over medium heat for 1 minute. Stir in broth, undrained tomatoes, undrained chile peppers, corn and celery. Bring to a boil. Reduce heat. Simmer, covered, for 15 minutes.


3. Stir in MORNINGSTAR FARMS Meal Starters Grillers Recipe Crumbles. Return to a boil.


4. Ladle into bowls. Sprinkle with tortilla strips. Top with cheese and avocado (if desired).