With Culinary Collections Sofrito and canned fire-roasted tomatoes, this easy tortilla soup makes a speedy lunch that’s ready in a flash.
![Sofrito Tortilla Soup](https://www.betterthanbouillon.com/wp-content/uploads/2024/07/SOFRITO-TORTILLA-SOUP-027-16x9-1.webp)
Sofrito Tortilla Soup
-
Prep:
15 min. -
Cook:
20 min. -
Serves:
6
With Culinary Collections Sofrito and canned fire-roasted tomatoes, this easy tortilla soup makes a speedy lunch that’s ready in a flash.
Recipe tags: easy difficulty, lunch, vegetarian, stew
Quantity | Ingredient |
---|---|
1 can | (28 oz) fire-roasted tomatoes (with juice) |
2 tbsp | Better Than Bouillon® Sofrito Base |
1 tbsp | chili powder |
2 tbsp | olive oil |
2 cups | crispy tortilla strips |
½ cup | sour cream |
1 | avocado, halved, peeled, pitted and diced |
¼ cup | diced white onion |
¼ cup | fresh cilantro leaves |
lime wedges |
In blender, purée tomatoes, Culinary Collection Sofrito and chili powder until smooth.
In medium saucepan set over medium heat, heat oil. Pour in tomatoes mixture; bring to a boil. Stir in 3 cups water and Roasted Chicken Base; bring back to a boil. Reduce heat to medium-low. Let soup simmer, stirring occasionally, for 10 to 15 minutes or until flavors are married.
Divide soup among 6 bowls. Top with tortilla strips. Garnish soup with sour cream, avocado, onion and cilantro. Serve with lime.
Tip: If desired, prepare homemade tortilla strips. Slice four 5-inch corn tortillas into ¼-inch strips. Heat 1/3 cup canola oil in medium skillet set over medium heat. Stir in 2 tsp Culinary Collection Sofrito. In batches, add tortilla strips and cook, stirring occasionally, for 3 to 5 minutes or until golden brown and crispy.