I haven't posted in over a week because my life has been crazy and frankly I just haven't had anything exciting to report. When my blogging well is dry I always post a recipe...so here you go!I found this chicken tortilla soup in a recipe book many years ago. I tried it and it has become my favorite soup recipe...hands down! Last year I made it for Dan's friends who complained that we were just having soup for dinner. After they tried it they have been begging me to make it again.
TORTILLA SOUP
2 Tbs. cooking oil
1 medium onion, chopped
1 can (4 oz) chopped green chilies
4 cloves garlic, minced
1 can (28 oz) cut tomatoes
1 can (14 1/2oz) beef consomme
1 can (14 1/2oz) chicken broth
1 can (10oz) tomato soup
1 cup water
1 Tbs. ground cumin
2 tsp. oregano
1 tsp. coriander
2 Tbs. finely chpped cilantro (fresh if possible)
1 can (15 oz.) black beans or corn, drained (I use one of both)
1 Tbs. lemon or lime juice
1 cup cooked chicken, cut in cubes
Saute onion and chilies in oil until tender. Add minced garlic and heat briefly. Do not allow garlic to brown. Transfer to stockpot. Add remaining ingredients and simmer uncovered for 1 hour. Top each serving with grated cheese, sour cream, avocado, chopped green onions olives, or cilantro as desired. Make a day ahead and reheat for extra flavor. Can serve with chips or tortillas.
4 comments:
Make'm! And that soup looks awesome, you will have to make that if I ever get out to the east coast again!
Too many ingredients. Next time feed them cereal and tell them they're lucky : )
I think it looks and sounds delish. I'll definitely be trying it soon.
yummy! How much does it make (or how many does it serve)?
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