Weeknight Tortilla Soup

  • Yield: 8 servings


1/4 cup Pickled canned jalapenos
12medium Tomatoes
1small onion
4large garlic cloves
3 cups chicken broth
1 cup monterey jack cheese
1/2 cup sour cream
1/4 cup cilantro
8ounces sour cream
1package corn tortillas
1tablespoon vegetable oil


  1. Place the tomatoes, jalapenos,onions,garlic and cilantro in food processsor and puree.
  2. Heat 1 T veg oil in large soup pot.
  3. Put the pureed mixture in the heated oil  and simmer 5 min.
  4. Add some salt and all the chix broth. Simmer for about 15 min
  5. Meanwhile cut the corn tortillas into strips and fry in oil until brown, drain on a paper towel.
  6. Dish into  bowls and garnish with 1 T of sour cream, monterey jack cheese and the crisp tortilla strips.