This is a reworking of our original version of Tortilla Soup. This recipe is incredibly flavorful and since it’s an easily modifiable recipe, the ‘heat’ is determined by your preference.
Enjoy my homemade tortilla strips in this luscious soup.
TORTILLA SOUP
INGREDIENTS
1/2 T butter
1/2 T olive oil
1 medium onion, diced (reserve some for garnish)
2 jalapenos (reserve some for garnish)
1 can tomato puree
4-5 C turkey (from Thanksgiving!) or chicken stock
(leftover) turkey or chicken
salt
1 1/2 tsp comino / cumin
1 chili tsp chili powder
1 tsp salt
1 can black beans
1 small can corn
garnishes:
fresh onion
fresh jalepeno
shredded cheese (cheddar or monterey)
avocado
sour cream
tortilla strips (homemade)
DIRECTIONS
Melt 1/2 T butter and 1/2 T olive oil in 2 1/2 quart saucepan.
Dice one onion and one jalapeno.
Saute until they have softened.
Add stock to pot. Raise temperature to medium and begin to heat thoroughly.
When stock with vegetables is hot (but not boiling) add 1 can of tomato puree.
Stir to combine.
Simmer for 10 minutes.
Then add comino and chili powder.
Add chicken or turkey.
Add black beans. Stir.
Add corn. Stir.
Check seasonings. Salt to taste.
Adjust ‘heat’ by adding chili powder, jalapeno, onion, or comino. Consider also adding black pepper.
~Enjoy!
testing, tasting, trying Tortilla Soup.
The Tortilla Soup Challenge at girlichef.come
