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Tortilla Soup

Yield 6 servings


  • 6 corn tortillas, cut into 1/4-inch strips
  • 3 tablespoons vegetable oil
  • 8 cups chicken broth
  • 2 medium-size firm, ripe tomatoes, peeled and chopped
  • 8 green onions, chopped
  • 1/4 cup grated Parmesan cheese

How to Make It

  1. Sauté tortilla strips in oil over low heat; drain and set aside.

  2. Combine chicken broth, tomatoes, onion, and tortilla strips in a large Dutch oven. Bring to a boil; reduce heat, and simmer 20 minutes. Spoon soup into individual serving bowls, and sprinkle with cheese.

Oxmoor House Homestyle Recipes