Tortilla Soup

6 ingredients
5 steps

Ingredients

  • 2 (14 oz.) cans regular or Mexican-style stewed tomatoes
  • 1 (12 oz.) can whole kernel corn (with sweet peppers)
  • 1/2 c. water
  • 1/2 (1 1/4 oz.) envelope taco or chili mix
  • tostada shells, broken or corn chips
  • shredded Cheddar cheese

Directions

  1. 1
    In a 2-quart saucepan, combine undrained tomatoes, corn, water and seasoning mix.
  2. 2
    Cook over medium heat until boiling, stirring occasionally. Spoon into 4 soup bowls.
  3. 3
    Sprinkle with tostada shells or chips and cheese over hot soup.
  4. 4
    Let stand about 5 minutes or until cheese melts.
  5. 5
    Makes 4 servings.

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