Blue Corn Tortilla Soup Recipe

Name: Blue Corn Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb blue corn tortillas; 1/2 onion; 1 green pepper; 1 red pepper; 4 stalks celery; 4 cups chicken broth; 1/2 tablespoon cumin; 1/2 teaspoon cayenne pepper; 1 cup heavy cream; 4 tablespoons unsalted butter; salt and pepper

Servings: persons

1 lb blue corn tortillas
1/2 onion
1 green pepper
1 red pepper
4 stalks celery
4 cups chicken broth
1/2 tablespoon cumin
1/2 teaspoon cayenne pepper
1 cup heavy cream
4 tablespoons unsalted butter
salt and pepper

1
Chop vegetables and place into a 4-quart pot.
2
Saute vegetables over medium heat in 4 tablespoons of butter heat until fork tender- approximately 8- 10 minutes.
3
Add the remaining ingredients, and bring to a boil slowly, watch not to scald the bottom of the pot.
4
Bring down to a simmer and cook until the tortillas and the vegetables are cooked- approximately 20 minutes.
5
Add heavy cream, and salt and pepper.
6
Remove from the heat place soup into a blender& blend until smooth.
7
Watch not to fill the blender to high.
8
The soup can scald you.

843

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb blue corn tortillas, 1/2 onion, 1 green pepper, 1 red pepper, and more.

Yes, Blue Corn Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blue Corn Tortilla Soup

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