Salsa and Corn Tortilla Soup - Kraft Recipes Top
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Salsa and Corn Tortilla Soup

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  • 1. Preheat the broiler. Broil the poblano chiles until blackened, 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop the poblano chiles.
  • 2. Preheat the oven to 400°F. On a baking sheet, toss the tortilla strips with 1 tablespoon oil and the cumin. Bake until golden, about 10 minutes; season with salt.
  • 3. Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the corn and cook until charred at the edges, 10 to 12 minutes. Add the red onion and garlic, season with salt and pepper and cook until the onion is softened, about 5 minutes. Stir in the broth, tomatoes and poblanos.
  • 4. Fill bowl with soup. Top with cheese, sour cream, avocado, cilantro, lime and tortilla chips.

Special Equipment Needed


Didn't use as much broth as it calls for.

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