Sunday, April 11, 2010

Tortilla Soup

This soup turned out to be a very large recipe. My large pot was almost overflowing. The nice thing was we didn't have to feel bad about loading up our bowls with lots of the bulk of the soup rather than lots of broth. Mmmm....all of these food posts are making me hungry.

3 Tbsps olive oil
4-6 corn tortillas, diced
1 Tbsp of cumin
2 Tbsps of chili powder
1 Tbsp of minced garlic
1 large onion
a large handful of cilantro leaves
2 14 oz. cans diced tomatoes
1 Tbsp of cumin
2 Tbsps of chili powder
8 cups chicken broth or stock

2 cups frozen corn
1 (14 ounce) can black, pinto, or
Kidney beans
leftover shredded chicken

In a large pot, heat oil over medium high heat. Add tortillas and saute until beginning to brown. Add cumin and chili powder and saute for one minute. Meanwhile, combine in the blender the garlic, onion, cilantro, and tomatoes. Puree until smooth. Add tomato mixture and chicken broth to pot. Bring to a boil, reduce heat, cover and simmer for at least 20 minutes and up to one hour. Add any optional add ins for last few minutes of simmering. Serve soup with tortilla chips, cheese, avocado, cilantro, sour cream and lime wedges.

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