"The belly rules the mind."--Spanish Proverb

Anasazi Tortilla Soup Recipe

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This recipe for Anasazi Tortilla Soup, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jo Anne Caven
Added: Sunday, September 13, 2009


1/2 c diced onion
1/2 c diced carrots
1/2 c diced celery
1/2 c diced red or yellow pepper
3 tbsp butter
3 - 32oz boxes of chicken broth
1 cup shredded asadero or white cheddar cheese (I use a mix of mozzarella and provolone)
1 - 28oz can crushed tomatoes
1 c picante sauce
1 package taco seasoning
6 - 6 corn tortillas, shredded
1 1/4 cups milk

In large sauce pan over high heat, saute first 4 ingredients in butter until tender.
Add chicken stock and bring to a boil. Add crushed tomatoes, picante sauce, taco seasoning, and tortillas, shredded very fine. (I just tore them up with my hands) -
Continue boiling until the tortillas are fully incorporated into soup. They will just disappear.
Reduce heat and add cheese. Simmer 20 minutes or until cheese is melted and mixed well into soup. Add milk and simmer an additional 15 minutes. Garnish each serving with cheese and chopped cilantro.

Personal Notes:
Personal Notes:
This is the famous soup from Inn of the Anasazi in Santa Fe, New Mexico. The chef there makes his own taco seasoning and picante sauce. The above is my version of this soup. I even put the onion, carrots, celery and pepper in the blender - no hand chopping. I butter some corn tortillas, briefly heat them in the microwave, then roll them up and serve warm with the soup.




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