Santa Fe Corn Tortilla Soup
It takes just 30 minutes to whip up this smoky Santa Fe Corn Tortilla Soup thanks to a mix of fresh produce, salsa, and pantry staples. Serve over tortilla chips for a warm, wholesome dinner.
Recipe - Blaine East Wine & Spirits
Santa Fe Corn Tortilla Soup
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Ingredients
1 tablespoon butter
1 cup onion, chopped
1 medium green bell pepper, chopped
1 garlic clove, finely chopped
1 teaspoon cumin
3 cups chicken broth
1 1/2 cups thick and chunky salsa
1 can (15 oz) S&W black beans, drained and rinsed
1 can (15.25 oz) Butter Kernel® Whole Kernel Corn, drained
2 cups tortilla chips
Directions
- In 3 or 4–quart saucepan, melt butter over medium heat. Stir in onion, bell pepper, garlic and cumin. Cook 5 minutes or until tender, stirring occasionally. Stir in all remaining ingredients except tortilla chips. Bring to a boil. Reduce heat; simmer 10 minutes.
- Crumble chips in bottom of individual serving bowls. Ladle soup over chips.
10 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- In 3 or 4–quart saucepan, melt butter over medium heat. Stir in onion, bell pepper, garlic and cumin. Cook 5 minutes or until tender, stirring occasionally. Stir in all remaining ingredients except tortilla chips. Bring to a boil. Reduce heat; simmer 10 minutes.
- Crumble chips in bottom of individual serving bowls. Ladle soup over chips.