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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Tortilla Soup Recipe

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This recipe for Tortilla Soup is from The Bennett Family Cookbook - 2007, 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:  
3 tablespoons corn oil
5 corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
3 tablespoons of cilantros chopped
1 cup fresh onion puree
2 cups tomato puree (28 oz. can)
1 tablespoon cumin powder
2 teaspoons chili powder
2 bay leaves
2 quarts chicken stock
Salt to taste
Cayenne pepper to taste
1 cooked chicken breast, cut into cubes
1 cup of frozen corn
˝ cup of black beans (canned)
1 avocado, peeled and cubed
1 cup shredded cheddar cheese
Tortilla chips
Directions:
Directions:
Heat oil in a large saucepan over medium heat. Sauté tortillas with garlic and cilantro over medium heat until tortillas are soft. Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste and cook, stirring frequently, so tortillas will not stick on bottom of pan, for about 30 minutes. Add chicken, corn and black bean. Cook for 10 more minutes.

Pour into warm bowls. Garnish each bowl with an equal portion of avocado, shredded cheese, and crisp tortillas chips.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
Soup may be made 1 day ahead and gently reheated before serving. Enjoy

 

 

 

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