September 26, 2013

Tortilla Soup

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.

Tortilla Soup
Note:  this soup makes a lot!  

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