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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tortilla Soup Recipe

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This recipe for Tortilla Soup is from Ward Sellers Family & Friends Cookbook, 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:  
1 Large V8 (regular, not hot or spicy)
1 Large Hunts Diced tomatoes
1 small onion
3 cloves garlic
1 jalapeno
2-3 mixed bell peppers
16 oz sour cream
Additional sour cream for garnish
1 bunch cilantro, chopped, stems removed
Pepper to taste
Chulula Hot Sauce (or other brand)
small amount olive oil
1 box chicken broth
grated cheese
corn tortillas cut into thick strips
boneless chicken, cooked and cut into cubes or shredded
Directions:
Directions:
Pour V8 tomatoes and broth into slow cooker and place on high. Saute onion, garlic and peppers in olive oil, add ½ cilantro in last 30 seconds and then add to cooker. Cook chicken in the oil left in the pan, cube or shred and add to cooker. Add pepper, hot sauce and 16 ounces of sour cream to the cooker and stir until blended. Cook in slow cooker until the soup is hot, then reduce to low.

Just before serving add ½ of remaining cilantro, saving a little for garnish. Toast cut up strips of tortillas in the oven.

To serve, spoon soup into individual bowls and top with tortilla strips, grated cheese, sour cream and cilantro (just a little of each).
Personal Notes:
Personal Notes:
This recipe was inspired by the years we spent living in Southern California. There was a restaurant, El Torito Grill, that we loved that first introduced us to Tortilla Soup and this is our version!

 

 

 

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