Wednesday, February 8, 2012

Tortilla Soup

So, what do you do with that last quarter of a bag of tortilla chips?  You know what I'm talking about.  All those broken chips that are too small for scooping up salsa and useless for nachos.

We call those crumbs "Tortilla Soup"!

Remember that recipe for taco seasoning that I gave the other day?  This one, here: Taco Seasoning Mix.   Yeah, that one.  Did you make that?  I hope so because you need it to make this soup.

OK, you really don't need it.  Having a jar of taco seasoning mix makes this much quicker but there are other options.
  1. Add the ingredients for "Taco Seasoning = 1 package"  as your making your soup.  
  2. Use a package of store bought taco seasoning.

Either way, this recipe is pretty flexible.  (Well, all of my recipes are!)  I've made this with different kinds of beans (black, pink, red, white, kidney, pinto, adzuki)  and without beans.  Unexpected guests show up?  Throw in another can of beans, I like using 2 different kinds.  In a hurry?  Use a jar of salsa instead of the tomatoes and veggies.  Feeding a vegan?  Use veggie broth and eliminate the chicken.  It's all good.  Especially packed in your lunch the next day!  (Pack the chips and toppings separately and add them right before eating.)

Tortilla Soup 
  • 1 tablespoon coconut, olive or veggie oil
  • 1 onion, diced
  • 1 bell pepper (any color) diced
  • 1 clove garlic, minced
  • 1 jalapeno pepper, diced (or a small can of diced mild green chillies)
  • 3 tablespoons (1 recipe) Taco Seasoning Mix  or 1 envelope of store bought taco seasoning
  • 1 box of low sodium chicken broth (32 ounces)
  • 1 can of diced tomatoes (15 ounce)
  • 1 can beans of your choice, drained and rinsed (15 ounce)
  • 1 can of corn, drained and rinsed  (15 ounce) or 2 cups fresh or frozen corn, defrosted
  • 1 or 2 boneless, skinless chicken breasts, cut into bite sized pieces
  • Salt, pepper, cayenne pepper or red pepper flakes, to taste
  • Tortilla chips, crushed
  • Greek yogurt or sour cream 
  • Shredded cheese, I like Colby Jack
  • Cilantro
  • Lime wedges
  • Scallions, sliced
  • Black olives, sliced
Heat the oil in a large pot.  Saute the onions until translucent.  Add the peppers and garlic and saute briefly.  Stir in the taco seasoning.  Add the chicken broth, tomatoes, beans and corn.  Bring to a simmer and add the chicken.  Cover and simmer gently for 10-15 minutes.

Taste and adjust the seasoning.  

Ladle into bowls, sprinkle with crushed tortilla chips and your favorite toppings.  Enjoy.

Serves: 4 - 6, depending on how hungry everyone is.

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