Sopa de Tortilla Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 Green pepper, minced
3 Ribs celery, minced
1 Jalapeno pepper, minced
2 cloves Garlic, minced
2 TBSP oil
1 14-ounce can Tomatoes
5 ounces Ro-tel tomatoes and green chilies (1/2 can)
1 1/2 cups Beef broth
3 1/2 cups Chicken broth
1 10 3/4-ounce can Tomato soup
2 cups Water
1 tsp Ground cumin
1 tsp Chili powder
1 tsp Salt or to taste
1/2 tsp Lemon pepper seasoning
2 tsp Worcestershire sauce
6 Corn tortillas, cut in 1-inch squares
1/2 cup Grated cheddar or Monterey Jack cheese
Garnish *See notes below for ideas
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Directions: |
Directions:Saute the first 5 ingredients in oil in a large kettle until soft but not brown. Add remaining ingredients, except tortillas and cheese, and simmer for 50 minutes. Add tortillas and cook 10 minutes. Pour into mugs and sprinkle with cheese. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Personal
Notes: |
Personal
Notes: Ladle soup into bowls and let your guests help themselves to chopped fresh tomatoes, chopped ripe, black olives, chopped scallions, sour cream, cheese or toasted tortilla triangles. This is a fun soup to serve at a party and have the garnishes in pretty containers for people to help themselves. I brought this soup to a ladies evening in Germany and it was a big hit! Recipe was published in the "Beyond Parsley" cookbook by the Junior League of Kansas City, Missouri (1984-Second Edition, 11th printing).
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