Tortilla Rollups With Creamy Tomato Soup Recipe

Ingredients

1 (6 ounce) package tortilla chips

1 (10.5 ounce) can tomato sauce

1 (10.5 ounce) can chopped tomatoes

1 (10 ounce) can tomato paste

1 (10.5 ounce) can condensed cream of mushroom soup

Directions

Preheat oven to 425 degrees F (220 degrees C).

In a medium bowl, stir together the corn tortillas and tomato sauce. In a medium bowl, combine the tomatoes and tomato paste and the cream of mushroom soup. Spread the mixture over the tortilla strips.

Bake in the preheated oven for 20 minutes, or until the chip is lightly toasted and the center of the tortilla is lightly browned.

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Comments

mory jongroz writes:

⭐ ⭐ ⭐ ⭐

I added more chicken (not shown) and beef broth because I had mashed avocado to use as a dip. I also tossed in chopped green onions and dried cranberries, not shown, because I had none. This came out really moist and had great flavor. This is the first time I've made monkey bread and it was really tasty. Next time, I'd like to try putting some chocolate chips or caramel pieces in it--I've made monkey bread with both kinds of chips and it was delicious.

TedB writes:

⭐ ⭐ ⭐ ⭐

I would absolutely make this again. The only changes I would make is to saute the onion, sage and garlic in about a tablespoon or so of olive oil before adding to the tomato soup. Then, I would add the rest of the ingredients for the rollups. I think this would make a much better cold rollup soup and would be better with a few fresh tomatoes added in the last half hour.