Recipe: Salsa Tortilla Soup

This isn’t like the tortilla soup most are familiar with — the one that uses ground beef, canned tomatoes and a packet of taco seasoning. This is something I threw together one night and we haven’t had in ages. But it is so easy and so good, it’s definitely worth sharing!

This recipe makes enough for four entree-sized servings. We had it tonight with grilled ham and cheese sandwiches. The boys were not thrilled with it, but both agreed they’d have liked it without the salsa chunks.


Salsa Tortilla Soup

2 cans tomato soup (10 oz. cans)

1 soup can water

1 soup can milk

1 cup frozen corn kernels

1/2 to 1 cup chunky salsa

Tortilla chips

Shredded cheddar or pepper jack cheese

Whisk together tomato soup, water and milk until smooth. Stir in corn and salsa. Heat over medium heat for 10 minutes or until hot, or microwave about five minutes, until hot. Spoon into bowls. Crumble a generous handful of tortilla chips over each serving and top with some shredded cheddar. Pass extra chips and some hot sauce at the table.

One reply on “Recipe: Salsa Tortilla Soup”

  1. Puree the salsa – they will never know it is in there! I did this with spaghetti sauce that had chunks of pepper, onion & tomatoes. Brent said it was the best spaghetti sauce he had tasted – little did he know it was the same – just pureed!

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