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
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 can | (28 oz) fire-roasted tomatoes (with juice) |
| 2 tbsp | Better Than Bouillon® Sofrito Base |
| 1 tbsp | Better Than Bouillon® Roasted Chicken 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 |
Directions
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.