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Corn Tortilla Soup

  • 15 m
  • 15 m
EatingWell Test Kitchen
“This quick soup is a great use for leftover corn tortillas. Serve as a light starter for any Mexican meal.”


    • 4 cups reduced-sodium chicken broth
    • 1 clove garlic, minced
    • ¼ teaspoon ground cumin
    • 4 corn tortillas, toasted and cut into ¼-inch strips
    • Salt & freshly ground pepper, to taste
    • Chopped fresh cilantro
    • Lime wedges


  • 1 Combine broth, garlic and ground cumin in a saucepan; bring to a simmer and cook for 5 minutes. Add tortillas strips; simmer for 5 minutes longer. Season to taste with salt, pepper and cilantro. Serve with lime wedges.
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