Skip to main content

Tortilla Soup

Tortilla Soup

 Ingredients:
4+ corn tortillas, sliced into small strips
vegetable oil
1 onion, diced
1/2 teaspoon minced garlic
1 can chicken broth
1 can vegetable broth
1 can water
1 can Rotel tomatoes
1 can black beans, rinsed and drained
frozen corn, to taste
2-3 chicken breasts, cooked and chopped
salt, to taste
cheddar cheese, grated, for serving
sour cream, for serving

Directions:
In a Dutch oven, heat 2 tablespoons vegetable oil. Add onion and cook for about 5 minutes or until onion is translucent. Add garlic and cook for 30 seconds.

Add 4 tortillas, stir and cook until tortillas are soft and breaking apart.

Add broths, water, Rotel and beans and simmer for about 1 hour.

Add chicken and corn and cook until heated through.

While soup cooks, heat a small amount of oil in a skillet over medium to low heat. Add tortilla strips to be used as a topping. Stir and cook until crisp. Sprinkle with salt to taste.

Serve soup with cheese, sour cream and crisp tortilla strips.



Labels:

Comments

Post a Comment

Popular posts from this blog

Chicken Pot Pie

Chicken Pot Pie Source: Linda Kahler (adapted) Ingredients: 2-3 chicken breasts, cooked and chopped 1 large can of Veg-All mixed vegetables 1 can cream of chicken soup 2/3 cup chicken broth 4 tablespoons butter, melted seasonings to your liking 2 pie crusts Directions: Place one pie crust in the bottom of a pie plate. Set the other crust aside. Combine the remaining ingredients in a large bowl, stirring to combine. Pour the mixture into the pie plate. Top the pie with the second crust and crimp the edges. Cut slits in the top crust to allow steam to escape. Place the pie on a baking sheet in case it bubbles over in the oven. Bake at 350 for 45 minutes or until the crust starts to brown.
Post a Comment
Read more

Amish Baked Oatmeal

  Source:  Cooking Classy Ingredients: 1 1/2 cups milk 2 eggs 1/4 cup maple syrup, plus more for drizzling 1/4 cup butter, melted 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1 1/2 teaspoons vanilla 1/4 teaspoon salt 3 cups oats (quick or old fashioned) Directions: Whisk together all ingredients except the oats. Stir in the oats. Pour into a greased 8"x8" baking dish and spread evenly. Bake at 350 for 30 minutes or until done. Serve with a drizzle of maple syrup and top with fruit and/or nuts.
Post a Comment
Read more

Chicken Broccoli Cheese Soup with Rice

  Source:  Plain Chicken  (adapted) Ingredients: 3 tablespoons butter 2 celery stalks, chopped 1/2 onion, diced 1 teaspoon minced garlic 1/4 cup flour 6 cups water 2 tablespoons chicken bouillon 3 cups frozen chopped broccoli 8 oz. cream cheese 2-3 cups grated cheddar 1 rotisserie chicken, chopped 3 cups cooked rice Directions: Melt the butter in a Dutch oven. Add the celery and onion and cook until translucent, stirring often. Add the garlic and cook for 2 minutes, stirring often. Add the flour and stir to coat the vegetables. Add the water, bouillon and broccoli. Bring to a boil, then reduce heat and simmer for 5 minutes. Turn off the heat and move the Dutch oven to the counter. Use a handheld blender to blend up most of the vegetables. Return the Dutch oven to the stove over medium heat. Add the cream cheese and stir/whisk until melted. Add the cheddar and stir until melted. Add the chicken and cooked rice and heat for a few more minutes until thoroughly warmed through...
Post a Comment
Read more