- Special Savings
Tomato Tortilla Soup
Serves 4 to 6 (Makes 9 cups)
This thick, flavorful Southwestern soup comes together easily using pantry items.
- 3 cups diced onions
- 2 teaspoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 quart vegetable broth
- 1 can (28 ounces) of diced tomatoes
- 2 teaspoons minced canned chipotles in adobo sauce, or more to taste
- 1 1/2 cups crumbled corn tortilla chips
In a soup pot on medium heat, cook the onions in the oil for 5 minutes or until softened. Add the cumin and oregano and stir for a minute. Add the broth, tomatoes and chipotles, cover, and bring to a boil. Reduce the heat and simmer for about 10 minutes.
Pulverize the tortilla chips in a blender. Add about 3 cups of the hot soup to the blender and purée until smooth. To make pouring easier, add another cup of hot soup and whirl on low speed. Stir the purée into the simmering soup pot. Serve hot.
Recipe reprinted by permission of Clarkson Potter. All rights reserved.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .