"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Tortilla Soup Recipe

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This recipe for Tortilla Soup, by , is from Logan 10th Ward, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deanna Gonzales
Added: Wednesday, October 28, 2009


1 small chopped onion
1 hot chili pepper or 1 can (4 oz.) green chiles,seeded and chopped
2 cloves garlic, chopped
1 T. vegetable oil
1 large tomato, peeled and chopped
1 can (10.5 oz.) beef bullion
1 can (10.5 oz.) chicken broth
1 1/2 c. water
1 1/2 c. tomato juice
1 tsp. ground cumin
1 tsp. chili powder
1/8 tsp. pepper
6 corn tortillas, cut into 1/2 inch strips
1/2 c. shredded cheddar cheese

Saute onion, pepper, and garlic in oil until soft. Add tomato, bullion, broth, water, tomato juice, cumin, chili powder, and pepper. Bring to a boil; lower heat and simmer 45 minutes to an hour. Fry tortillas and add to soup. Simmer for 10 minutes. Serve in bowls, and sprinkle with cheese.




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