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Corn and Salsa Tortilla Soup

Such great flavor in this cozy soup!
Prep Time10 minutes
Cook Time25 minutes
Servings - 4 servings

Ingredients 

  • 10 corn tortillas
  • 2 Tbsp oil
  • 1 Tbsp cumin
  • 16 oz bag frozen corn
  • 1 can fire roasted diced tomatoes
  • 1/2 onion, chopped
  • 2 garlic cloves
  • 1/4 cup Muir Glen salsa
  • Salt/pepper
  • 3-4 cups Broth
  • Lime juice
  • Sour Cream
  • Distinctively Dole Southwest Salad

Instructions

  • Heat oven to 400. Cut corn tortillas into strips. Toss with vegetable oil and cumin. Spread onto baking sheet and bake for 10 minutes until crispy and golden brown. I used some for the soup and some as chips. The boys liked the chips not in their soup.
  • In saucepan, add 1 T oil and the corn. Cook a few minutes until the kernel edges brown. Add garlic, onion, salt and pepper. Then add broth and can of tomatoes. Let soup simmer for awhile, giving the flavors time to mingle!
  • Ladle into bowls. Add tortilla strips, a squeeze of lime juice and a dollop of sour cream! Serve with side salads.