Tortilla Soup
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A mexican take on tortilla soup, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 2 (14 oz.) cans regular or Mexican-style stewed tomatoes
- 1 (12 oz.) can whole kernel corn (with sweet peppers)
- 1/2 c. water
- 1/2 (1 1/4 oz.) envelope taco or chili mix
- tostada shells, broken or corn chips
- shredded Cheddar cheese
Method
In a 2-quart saucepan, combine undrained tomatoes, corn, water and seasoning mix.
Cook over medium heat until boiling, stirring occasionally. Spoon into 4 soup bowls.
Sprinkle with tostada shells or chips and cheese over hot soup.
Let stand about 5 minutes or until cheese melts.
Makes 4 servings.
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