I thought with it now being fall, a sharing a soup recipe was a good idea! This soup is very good, especially with the tortilla "noodles". It only has a little bit of kick to it -- all of a sudden, my son doesn't like things as spicy as he used to (do your kids do that?!). If you would like a little more, you can add some red pepper flakes but be careful. . . a little goes a long way!
Tortilla Soup
2 teaspoons olive oil
1 onion, diced
4 garlic cloves, minced
1 - 2 celery stalks, chopped
4 cans chicken broth (14.5 oz.)
1 can diced tomatoes (14.5 oz.)
1 can diced tomatoes with mild green chilies (10 oz.)
2 cans tomato sauce (8 oz. each)
1 green pepper, chopped
can of corn, drained
1/8 teaspoon black pepper
4 - 8 flour tortillas (and a little olive oil)
Heat oil in large pot. Saute onions, garlic and celery until tender. Add everything else, but tortillas and bring to a boil. Turn down heat and simmer for 30 minutes.
Meanwhile, cut tortillas into strips and pan fry them in a little bit of oil till brown and crisp on both sides. Drain on paper towels, if necessary. (I used a non-stick pan and used very little oil so it wasn't necessary to drain them). Serve them on top of soup.
Note: this soup makes a lot!
Tortilla Soup
2 teaspoons olive oil
1 onion, diced
4 garlic cloves, minced
1 - 2 celery stalks, chopped
4 cans chicken broth (14.5 oz.)
1 can diced tomatoes (14.5 oz.)
1 can diced tomatoes with mild green chilies (10 oz.)
2 cans tomato sauce (8 oz. each)
1 green pepper, chopped
can of corn, drained
1/8 teaspoon black pepper
4 - 8 flour tortillas (and a little olive oil)
Heat oil in large pot. Saute onions, garlic and celery until tender. Add everything else, but tortillas and bring to a boil. Turn down heat and simmer for 30 minutes.
Meanwhile, cut tortillas into strips and pan fry them in a little bit of oil till brown and crisp on both sides. Drain on paper towels, if necessary. (I used a non-stick pan and used very little oil so it wasn't necessary to drain them). Serve them on top of soup.
Tortilla Soup |
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