As the weather begins to cool and the pumpkin-spice season approaches, warm drinks and hot food are becoming more desirable.

Looking for the perfect soup recipe to keep you warm on winter nights? Look no further! This tortilla soup recipe is simple, quick, and delicious. This recipe is family-sized and makes 6 servings. Leftover soup can be stored in the fridge or freezer.

Ingredients:

For this recipe, you will need two 28-oz cans of diced tomatoes (petite in juice works best), one bunch of cilantro with 1/3rd of stems removed, one small white onion, one tablespoon of sugar, two cups (or two 8-oz cans) of chicken broth, tortilla chips and Monterey Jack cheese.

Directions:

First, begin by rinsing your cilantro and onion. Using these ingredients without washing them can expose you to harmful bacteria, so rinse well under cold water.

Next, pour your chicken broth into a large pot and set the stove to medium-high heat. Add the cans of tomatoes to the pot of broth. If your diced tomatoes are too chunky, you may choose to dice them further for a smoother soup.

As the broth and tomatoes begin to heat up, dice your onions and cilantro. You can use a food processor to speed up this process. Once you are finished, add the diced onions and diced cilantro into the pot. Then, add the tablespoon of sugar.

Bring the pot to a boil, then let it simmer for 20 minutes on low heat. After 20 minutes have elapsed, you’re done! Serve with crushed tortilla chips and top with shredded cheese as desired.