"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tortilla Soup Recipe

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This recipe for Tortilla Soup, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LaVonda Popp
Added: Sunday, March 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 c. chicken broth (4 cans)
1 14.5 oz peeled diced tomatoes
1.5 tsp ground cumin powder
1 tsp salt
1 tsp garlic salt
1/2 tsp black pepper
1 14.5 oz can cream style corn
1 14.5 oz can corn, drained
1/4 c cornstarch
1/2 c cool water
4 oz American cheese, grated
1 c cheddar cheese, grated
1/2 to 1 lb ground beef, or diced chicken
1/4 c chopped onion
4 corn tortillas cut in strips and fried
fresh chopped cilantro for garnish

Directions:
Directions:
Place chicken broth in large saucepan or soup pot over high heat. Bring to a boil. Add tomatoes with juice to pan. Stir in cumin, garlic, salt, pepper and corn. Dissolve cornstarch in cool water. Stir in cornstarch and simmer 10 min. or until thickened. Mix in cheeses, stir constantly until melted smooth. Do not boil soup again. Cook beef or chicken in skillet add onions until soft. Drain and add to soup. Garnish with cilantro and tortilla strips before serving. Can also add a dollop of sour cream.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
This recipe came from Luby's cafeteria. I have made a few changes over the years, but it is basically the same recipe. The soup is even better warmed over the next day!

 

 

 

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