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Tortilla Soup Recipe

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This recipe for Tortilla Soup is from The Prevost Family Cookbook Project, 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:  
2 tbsp olive oil
1 med. onion, chopped
4 cups each - beef & chicken broth
1/2 cup tomato sauce
1 tsp chili powder
1 tsp salt
1 tsp cumin
3/4 tsp Worcestershire Sauce
10-12 hot peppers (preferably pickled Thai); less if using larger peppers; CUT into small pieces
2 garlic cloves, minced
1/2 lb. fresh green beans, cut in thirds
2 cups cooked chicken, shredded (Rotisserie Chx works great!)
1 large tomato, blanched, peeled & diced
Avocado, cubed
Monterey Jack cheese

Tortilla Strips:
1 cup olive oil
1 pkg (10 ct.) corn tortillas for frying strips

Directions:
Directions:
Saute onion in olive oil. Add beef & chicken broth, tomato sauce, chili powder, salt, cumin, Worcestershire Sauce, hot peppers and garlic. Heat to boiling. Reduce heat & simmer, covered for 1 hour. After 30 minutes, add green beans and chicken. At end of 1 hour, add tomato (you can blanch it in the soup) and cook for 5 more minutes.

Meanwhile, cut tortilla strips into 1/2-3/4" strips. in a separate pan, heat cup olive oil. After it is shiny, add tortilla strips, frying until golden brown on both sides. Remove from oil, sprinkle with kosher salt.

To Serve:
Place cooked tortilla strips in bowl. Pour tortilla soup on and garnish with avocado and cheese. YUMMY!!!

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1:30
Personal Notes:
Personal Notes:
Houseboy's favorite

 

 

 

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