Tex-Mex Tortilla Soup


6" Yellow Corn 6 oz.
Tex-Mex Tortilla Soup

Original Recipe Serves 4


6 Mission® 6" Yellow Corn Tortillas (06942) , cut into 1/8" strips 
4 cups  Chicken Broth  
12  Tomatillos , husked and chopped 
2 cloves  Garlic , chopped 
1 small Onion , chopped 
1 tsp.  Chile Powder  
3 fresh Anaheim Chiles , stemmed, seeded and chopped 
1 large Tomato , chopped 
1/4 cup fresh Parsley , chopped 
1 cup cooked Chicken Breast, skinned and shredded 
1 oz. Cheddar Cheese , shredded 
 Salt and Pepper to taste  
 Vegetable Oil cooking spray 


1.) Combine the first 6 ingredients after tortillas, in a large saucepan and simmer until the vegetables are tender, about 20 minutes. Puree the soup mixture in a food processor or blender. Return it to the saucepan and add the chilies, tomatoes, parsley and chicken. Simmer for 15 minutes and season to taste.

2.) Place the tortilla strips on an ungreased baking pan and spray lightly with vegetable spray. Bake at 350º F for 15 minutes, or until lightly browned. Ladle soup into bowls. Top with tortilla strips and cheese.

3.) Serve immediately.

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