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Tortilla Soup Recipe

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This recipe for Tortilla Soup is from Family & Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 tbsp. olive oil
1 1/2 c. chopped onion
1 tbsp. plus 2 tbsp. minced garlic
1 28-oz. can Italian plum tomatoes, drained, chopped
2 1/4 tsp. dried oregano
1 1/2 tsp. ground cumin
1/4 tsp. dried crushed red pepper

6 c. canned vegetable or chicken broth
1 c. thinly sliced carrots
1/2 c. cubed red pepper
1/2 c. cubed yellow pepper (or substitute 1 green pepper for both peppers)
1/2 c.cubed celery

2-3 chicken breasts, cooked, shredded/chopped in bite size pieces or whole chicken, cooked, deboned, shredded/chopped
Directions:
Directions:
Heat oil in large Dutch oven over medium- high heat. Add onions; sauté until tender, about 4 minutes. Add garlic, sauté 1 minute. Stir in tomatoes, oregano, cumin, dried red pepper. Simmer until thick, stirring often, about 10 minutes. Purée mixture in processor. Set aside.

Pour broth in Dutch oven; bring to simmer over medium heat. Add carrots, bell peppers and celery; cook until tender, about 9 minutes. Add tomato mixture and chicken. Season with salt and pepper.

Serve with crumbled tortilla chips and shredded Monterey Jack cheese on top.
Personal Notes:
Personal Notes:
You can also add canned hominy and corn to the soup.

 

 

 

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