"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 The Huiet Family Cookbook ,volumn II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alice Vander Linden
Added: Sunday, October 30, 2005


1 medium onion
1 jalapeno pepper, chopped
2 cloves garlic, minced
2 tablespoons oil
2 pounds stew meat
1 14 ounce can Rotel tomatoes and green chilis
1 can beef broth
1 can chicken broth
1 can tomato soup
1 1/2 cans water
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon lemon pepper
2 teaspoons Worcestershire sauce
Tabasco sauce
4 tortillas, cut in small squares
1/4 pound cheddar cheese, grated

Saute the first five ingredients in a large pot. Add remaining ingredients except tortillas and cheese and simmer 50 minutes. Add tortillas and cook 10 minutes. Serve with cheese sprinkled on top.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
The original recipe calls for THREE TABLESPOONS of Tabasco! I use 1 or 2 teaspoons




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