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Santa Fe Corn Tortilla Soup



  • 1 cup chopped onion
  • 1 cup diced green bell pepper
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1 tablespoon butter or oil
  • 1 (15 1/4 ounce) can whole kernel corn, drained
  • 2 (14 ounce) cans chicken or vegetable broth
  • 1 cup black beans, rinsed and drained
  • 1 1/2 cups medium thick and chunky salsa
  • 3 corn tortillas, cut into strips OR Fritos corn chips


  1. Cook onion, pepper, garlic and cumin in butter in large saucepan, 3 minutes or until tender.
  2. Add corn, broth, beans and salsa. Simmer 10 minutes.
  3. If using tortillas, fry strips in oil in large skillet, about 3 minutes.
  4. Place tortilla strips or Fritos in the bottom of each bowl. Ladle soup over tortilla strips/Fritos.
  5. Garnish with additional tortilla strips/Fritos, sour cream and cilantro, if desired.

Yield: 6 servings


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