Wednesday, November 10, 2010

Tortilla Soup

I apologize for the lack of pictures, but our kitchen is about to be remodeled and I wanted to get this posted before I forgot how I made it.  I truthfully opened several cans and dropped ingredients in a pot, but it came out delicious!  All ingredients can be adjusted to taste, and I think I might happily make it without the chicken next time, it was almost unnecessary.

Tortilla Soup
1 can green enchilada sauce
1 can Ro-Tel tomatoes, undrained
1 can whole kernel corn, undrained
1 can great northern white beans, undrained
1 small can sliced black olives, drained
1 1/2 cups diced or shredded cooked chicken
32 ounces chicken broth or stock
5-7 6-inch corn tortillas, torn into 1-inch pieces
3 tablespoons dried minced onions (feel free to saute fresh onion and then add everything else)
cumin, to taste
black pepper, to taste
salt, to taste
garlic powder, to taste
chili powder, to taste

Combine all ingredients in a pot and bring to a boil.  Reduce to simmer and cook until tortillas have begun to break down and thicken the soup.  Serve with shredded cheese, diced avocado, cilantro, whatever sounds good!

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