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BLUE CORN TORTILLA SOUP

Active Time : 25 Minutes
Total Time : 25 Minutes
Serves : 6
INGREDIENTS
  • 1 tablespoon Fleischmann's® Original-stick
  • 2 2 large = about 2 cups large onions, finely chopped
  • 2 2 tsp = about 4 cloves teaspoons crushed fresh garlic
  • 2 cans (14 oz each) reduced-sodium chicken broth
  • 2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 can (15 oz each) Ranch Style® Beans, undrained
  • 1 can (15 oz each) Wolf® Brand Chili No Beans
  • 1/3 cup chopped fresh cilantro
  • 60 blue corn tortilla chips
  • 6 lime wedges
  • Shredded Monterey Jack cheese, optional
DIRECTIONS

Heat Fleischmann’s in large saucepan over medium-high heat. Add onions and garlic; cook 4 minutes or until just tender. Add broth, undrained tomatoes, beans, chili and cilantro. Bring to a boil to heat.

Break 4 chips into bottom of each soup bowl. Ladle soup over chips. Squeeze lime over soup and sprinkle with cheese, if desired.

Divide and arrange remaining tortilla chips equally around rim of each soup bowl to create a sundial effect.