Tortilla Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/3 C Olive or Veg. Oil, 1/4 C. Flour, 1 small green bell pepper chopped, 1 small yellow onion chopped, 2 carrots chopped, 2 celery ribs chopped, 1TBS minced garlic, 1/3 cup cilantro leaves chopped, 1 1/2 tsp chili powder, 1 1/2 tsp ground cumin, 1 can pinto beans, 5 corn tortillas sliced into strips, 2 quarts chicken stock, 12 oz canned tomatoes drained and chopped, 1 tsp pepper, 2 large chicken breasts boneless and skinless and shredded, 1/2 C Monterey Jack or Cheddar cheese shredded, 1 ripe avocado cut into slices.
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Directions: |
Directions:Heat oil in a large heavy saucepan and whisk in the flour. Lower heat and cook until browned , stirring constantly. Add the chopped pepper, onion, carrots, celery, garlic and cilantro along with the chili powder and cumin. Cook 5 to 10 min. Add beans, shredded tortillas, chicken stock, tomatoes, pepper and shredded chicken. Bring to a boil, and cook for 20 minutes. Remove from the heat and refrigerate, covered, all day or overnight for the flavors to blend. Before serving, reheat the soup. Ladle into bowls and garnish each serving with grated cheese, chopped avocado, and crisp tortilla strips. |
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Number Of
Servings: |
Number Of
Servings:6 (12 when I make it my way |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: I never follow the recipe as it is written above. I did once and then I began to make my own version. I stew a whole chicken and debone it. I therefore make a lot more soup. If I am feeding picky eaters I leave out a few of the ingredients like green peppers. I also take the remainder of the corn tortillas and cut them into strips and fry them till crisp. Everyone loves to put these crispy strips on top of their soup. We usually eat the soup the same day that I cook it and then it is wonderful for left overs. It tastes even better the next day.
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