Total Time
40mins
Prep 20 mins
Cook 20 mins

I got this recipe from my mom's cooking book. I think it might taste good!

Ingredients Nutrition

Directions

  1. Melt butter in a large saucepan over moderate heat. Reduce the heat to moderately low and sauté the onion and garlic, until the onion is soft- about 5 minutes. Add the tomatoes, increase the heat to moderate and cook, uncovered, 5 minutes longer. Stir in chicken stock, marjoram and hot red sauce; bring the soup to boiling and cook, uncovered for 1 minute.
  2. At this point the tortilla soup can be cooled to room temperature and stored. Refrigerate in a tightly covered container for up to 4 days. Freeze in labeled, 1 quart freezer bag (2 servings) for up to 3 months.
  3. Ladle into soup bowls and garnish.

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