Recipe for tortilla soup made with Shore Lunch soup from Menards
Ingredients:
1 can of Shore Lunch soup
1 tablespoon olive oil
1 onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 teaspoon chili powder
2 cups chicken broth
1 (15 oz) can diced tomatoes, undrained
1 (15 oz) can black beans, rinsed and drained
1 cup frozen corn
6-8 flour tortillas, cut into strips
Shredded cheddar cheese, for garnish
Sour cream, for garnish (optional)
Chopped green onions, for garnish (optional)
Instructions:
>Shore Lunch , olive oil, onion, bell pepper, garlic, chili powder and chicken broth in a large pot over medium heat. Bring to a boil.
Reduce heat to low and simmer for 10 minutes.
Add diced tomatoes, black beans and corn. Simmer for another 5-10 minutes.
Meanwhile, preheat oven to 350 degrees F.
Place tortilla strips on a baking sheet and spray with cooking spray. Bake for 5-7 minutes or until golden brown.
Ladle soup into bowls and top with tortilla strips, shredded cheese, sour cream and green onions (if desired). Enjoy!