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Sofrito Tortilla Soup

  • Preparation Time
    Prep:
    15 min.
  • Cooking Time
    Cook:
    20 min.
  • Serves
    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

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

  • 1

    In blender, purée tomatoes, Culinary Collection Sofrito and chili powder until smooth.

  • 2

    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.

  • 3

    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.