On The Border Tortilla Soup Recipe 425 Food

COPYCAT ON THE BORDER TORTILLA SOUP RECIPE

Steps:

• In a Dutch Oven, heat half of your oil over medium heat. Saute your red onions until translucent.
• Add the garlic and ground cumin. Saute briefly.
• Add in your broth, tomatoes, beans, and corn. Stir continuously then cover the pot. Raise the heat to high and bring to a boil.
• Add On The Border Salsa and rice in the Dutch oven. Cook until rice is tender, about 15 minutes.
• Turn off heat and transfer the contents of Dutch oven onto separate bowls for serving.
• Lightly crush the tortilla chips. Garnish the dish with chopped onion, cilantro, Monterey Jack cheese, and tortilla chips.

ON THE BORDER TORTILLA SOUP RECIPE - (4.2/5)

Steps:

• Bring chicken broth to a boil in large saucepan. Add chicken breast halves, reduce heat and cook. Remove chicken and cut into bite-size pieces. Add On The Border salsa and rice to broth. Cook until rice is tender, about 15 minutes. Return chicken to sauce pan, add 1/2 of the chopped onion and simmer for 5 minutes. Before serving, add remaining onion and cilantro. To serve, garnish soup with tortilla chips.