"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

QUICK TORTILLA SOUP Recipe

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This recipe for QUICK TORTILLA SOUP, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, February 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. oil
1/2 cup chopped onion
1/4 cup chopped green pepper
1 cup chopped celery
1 cup jalapeņo pepper, seeded and finely chopped
2 cloves garlic
1 can chicken broth
1 can beef broth
14-1/2 oz. can diced tomatoes, undrained
13 oz. can white chicken breast (or 2 small cans)
3 tsp. chili powder
2 tsp. ground cumin
salt and pepper to taste
1 can whole kernel corn, drained
1 can black beans, rinsed (optional)

Directions:
Directions:
1. Heat oil. Sweat onion, pepper, celery, jalapeņo and garlic.
2. Add remaining ingredients (broth to salt and pepper. Cook over low-medium heat for approximately 30 minutes or until flavors are blended.
3. Taste to see if additional chili powder or cumin is needed.
4. Add corn and beans. Heat.
5. Serve over crushed tortilla chips. Garnish with diced avocados, cilantro and shredded cheese.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
NOTE: I always doubled or tripled this recipe for my family. The soup freezes well.

*I have also substituted one chipotle pepper in adobe sauce the jalapeņo pepper for a smokier taste.

 

 

 

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