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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

South of the Border Tortilla Soup Recipe

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This recipe for South of the Border Tortilla Soup is from Rie's Favorite Recipes, 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:  
FOR SOUP
4 cups South of the Border Beans (recipe follows)
2 cans (14 1/2 oz. each) vegetable OR chicken broth
1 1/4 tsp. sugar
Juice of one lime
Tortilla Chips

FOR SOUTH OF THE BORDER BEANS
1 tsp. oil
l large chopped onion
1 1/2 tsps. ground cumin
1 can (15 oz.) red beans
2 cans (15 oz.) black beans
1 can (15 oz.) white beans
2 cans (14 1/2 oz.) diced tomatoes with garlic and onions
2 tsps. minced garlic
1 1/2 tsps. chili powder
1 1/2 cups frozen yellow corn kernels
Directions:
Directions:
FOR BEANS
Heat oil in large heavy pot over medium high. Saute chopped onion. Add rinsed and drained red and white beans. Add black beans with juice, tomatoes and garlic. Add corn, chili powder and cumin. Stir to well blend.
(This recipe makes enough for two 4-cup batches. To save one batch, place 4 cups into a gallon freezer bag and freeze up to one month. To use frozen beans, partially open bag to vent and microwave 3 minutes. Remove beans from bag and continue with recipe.

FOR SOUP
Place broth and sugar in a large pot. Bring to a boil. Add Border Beans to pot and stir gently. When soup returns to boil, reduce heat to medium low. Stir in lime juice.
Crush chips slightly and place in bowls. Ladle soup over chips. Serve with shredded Mexican-blend cheese, sour cream, chopped green onions, salsa.

 

 

 

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