Sunday, May 16, 2010

Tortilla Soup

From the Sister's Cafe, of course! I love how fresh and wonderful this soup is. If you are going to do soup in warmer weather, It just has to be super fresh and not creamy. This totally works in my book. I changed a couple of things, so here is my version...

Tortilla Soup

1 T olive oil
1 large onion chopped
1 can diced green chilis
1 lb chicken-cooked and shredded
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tsp garlic powder
1 16 oz can diced tomatoes
1 can pinto beans, rinsed
2 cans chicken broth
1 can corn, drained
1/4 cup chopped fresh cilantro
1/2 lime squeezed over soup
salt and pepper to taste

In a large pot, heat oil and sauté onion and chilies until tender. Add the chicken and spices. Add tomatoes, beans, corn and fresh cilantro. Add the broth. Bring to a boil, reduce heat and simmer 5 minutes or longer to bring out flavors. Ladle into bowls & garnish.

10 yellow corn tortillas-sliced and baked*
1 large avocado
Sour cream
cheddar cheese, shredded

*Cut tortillas into thin strips using a pizza cutter. Spray with cooking oil ( like Pam), sprinkle with kosher salt and bake in 350 oven until lightly brown and crisp.

Add garnish of a handful of tortilla strips, avocado chunks and a dollop of sour cream to each bowl.

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