South Texas Tortilla Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 T. olive oil
1 green bell pepper, seeded and diced
1 poblano pepper, seeded and diced
1 medium onion, diced
2 cloves garlic, minced
6 fresh corn tortillas, diced
1 1/2 tsp. ground cumin
3/4 tsp. ground black pepper
3/4 tsp. oregano
1 1/2 tsp. chili powder
*8 cups strong chicken broth (see note)
1 1/2 cans (14 oz) diced tomatoes, undrained
1 cup tomato puree
1/3 cup chopped fresh cilantro
1 lb. shredded, cooked chicken or chopped seafood (optional)
Optional Garnishes: Crushed tortilla chips, crumbled cheese, sour cream, and/or additional chopped cilantro
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Directions: |
Directions:In large heavy pot, heat oil over medium heat; add peppers, onion and garlic. Cook, stirring often, until onions become translucent, about 4 minutes. Add corn tortillas and stir until they begin to soften, 3 or 4 minutes. Stir in cumin, black pepper, oregano, and chili powder. Gradually stir in broth, tomatoes and tomato puree. Increase heat. Bring to a boil, stirring often to prevent the tortillas from clumping. Reduce heat and simmer 20 minutes, stirring often. (Soup may be made ahead of time to this point and frozen. Reheat, and then proceed with recipe.) Stir in cilantro. Taste and adjust seasonings. If desired, stir in chicken or seafood and heat through. Garnish as desired. |
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Personal
Notes: |
Personal
Notes: To make strong chicken broth, make your own and boil it until reduced by half, or used canned broth and add 1 or 2 T. of chicken based, dissolved in a little water.
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