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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Tortilla soup is really a generic term for leftover soup topped with crispy tortilla strips. This is great with leftover chicken or pork. Ingredients:
1 med onion, diced |
1 red bell pepper, diced |
3 cloves garlic, chopped |
1 1/2 c diced zuchini |
1 can black beans drained and rinsed until water run clear |
1/2 c whole kernel corn |
2 c chicken or beef broth |
1 can tomoatos and chiles (like rotello), undrained |
1 teas ground cumin |
1 teas oregano |
1 t new mexican chile powder |
1 t california chile powder |
1 c diced cooked chicken or cooked pork |
1-2 t oil |
for garnish |
corn tortilla strips baked at 400 until crispy |
sour cream |
chopped cilantro |
shredded cheddar cheese |
lime slices |
jalapeno slices |
Directions:
1. In a hot pot, add the oil.
2. Add the onion, red pepper, zuchini, and garlic. Saute until the onion is tender.
3. Add the cumin, chile powders, and oregano and saute for a minute to help release the flavors.
4. Add the broth and canned tomatoes/chiles
5. Add the black beans, meat, and corn.
6. Bring to a boil and then reduce to a slow simmer. Cook for an hour.
7. Ladle into a bowl. Place a dollop of sour cream, a sprinkle of cheese, tortilla strips, and cilantro on the top. Squeeze some lime over the top and serve with the jalapenos on the side as an option.
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