Wednesday, April 18, 2007

Tortilla Soup

The weather here on the east coast is still cold. Soup is a great food when you're cold. Well, to call this soup would be like calling whipped cream skim milk. It's more like a stew and really filling. I've adapted this recipe many times. It was really great and thick tonight.

Tortilla Soup

1 15 oz can black beans, drained & rinsed
2 Cups Salsa (choose heat level)
2 Cups frozen corn kernels
1 8 oz can tomato sauce
3 Cups chicken broth (this time I actually used 3 cups water and 3 Herbox Boullion cubes - GF as of today confirmed)
2 cups crushed tortilla chips (or 6 uncooked corn tortillas cut into thin strips)


Grilled Chicken or Steak
Shredded Monterey Jack Cheese
Avocado dices
Sour Cream
Crushed Tortilla Chips
Sliced Scallions

Put beans, salsa, broth, tomato sauce, corn, tortillas in a large soup pot. Heat to boiling, stirring often. Reduce heat to a simmer for about 1 hour (so that the tortillas can become part of the soup and break down completely).

Serve with optional toppings and top your favorite way. Mine is always a dollup of sour cream, a sprinkling of cheese and a generous portion of avocado dices! :D

Feliz Dias!!!

1 comment:

Natalie said...

Thanks for posting this FINALLY...haha