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Soup is my passion. 



A Cooking Adventure with Thom

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Tortilla Soup

Wisconsin Milk Marketing Board

Servings: 8


To microwave, heat individual portions of soup for 1 1/2 minutes on HIGH.  Top with cheese and tortilla strips.


5 cups chicken broth, or beef broth, defatted, divided
cups Spanish onion, diced
2 cloves garlic clove, crushed
2 cups zucchini, diced
10 ounces frozen corn, defrosted
2 cups canned tomatoes, crushed, Italian
2 tablespoons cilantro, chopped
1 tablespoon hot pepper sauce
1 tablespoon chili powder
1 cup cheddar cheese, Wisconsin, grated
3 (6 inch) corn tortilla
nonstick vegetable spray

Cooking Method

Preheat oven 350 F.

In a soup pot heat cup beef stock.

  1. Add onions and garlic and simmer, covered, 5 minutes.

  2. Add zucchini, corn, tomatoes and remaining 4 cups broth.

  3. Bring to a boil, reduce heat and simmer soup 20 to 25 minutes.

  4. Add cilantro, hot sauce and chili powder to soup. 

  5. Adjust seasonings if desired.

Cut each corn tortillas into 8 strips.

  1. Spray lightly with vegetable spray.

  2. Bake for 8-10 minutes or until golden. 

  3. Remove and cool.

Serve 1 cup hot soup in bowl...

  • Garnish each serving with 3 tortilla strips and 2 tablespoons grated cheddar cheese.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183