Place undrained tomatoes, onion, garlic, cilantro and sugar into a blender. Cover and blend until almost smooth. Pour into a large saucepan. Add in vegetable broth. Bring to a boil, then cover and simmer for 20 minutes.
While soup is simmering, cut tortillas into small strips. Heat oil in a pan. Fry strips for about a minute, until crisp and lightly browned. Transfer tortilla strips to paper towels.
Ladle soup into four bowls. Top soup with tortilla strips and cheese.
It doesn't get much better than sitting down with a big bowl of homemade soup as the temperatures drop outside. View Recipes >
What to eat before the Big Meal?
Here are a few recipe ideas to have before your Thanksgiving Day meal. Why not start off the day with something a little sweeter? Maybe a dish with apples? The perfect fall fruit, crisp, juicy and delicious. Or maybe you're in the mood for a hearty brunch, something with a little of everything. View Recipes >
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Cheesy Tortilla Soup
Serves 4
Ingredients:
1 can tomatoes, undrained, 8 oz.
1 onion, coarsely chopped
1 clove garlic
2 tablespoons cilantro, diced
1/4 teaspoon sugar
4 cups vegetable broth
6 tortillas, 6-inch
1 1/2 cups shredded Monterey Jack cheese
Cooking oil, for frying
Directions:
Place undrained tomatoes, onion, garlic, cilantro and sugar into a blender. Cover and blend until almost smooth. Pour into a large saucepan. Add in vegetable broth. Bring to a boil, then cover and simmer for 20 minutes.
While soup is simmering, cut tortillas into small strips. Heat oil in a pan. Fry strips for about a minute, until crisp and lightly browned. Transfer tortilla strips to paper towels.
Ladle soup into four bowls. Top soup with tortilla strips and cheese.
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