Saturday, November 20, 2010

tortilla soup


One of my favorite soups.
Period.
Just try it.

Tortilla Soup
Serves 4-6.
3 tablespoons butter
1 onion, diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon cumin
2 teaspoons chili powder
Pinch of red pepper flakes
1 can (8 ounces) of tomato sauce
1 can (14 ounces) of diced tomatoes
6 cups chicken stock
1 cup frozen corn, thawed
1 can red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
Tortilla chips, shredded cheese, diced avocados and chopped fresh cilantro, for garnish

Melt the butter in a Dutch oven over medium heat.  Add onions and garlic and saute until golden, about 5 minutes.  Add tomato paste and spices and toast lightly, about 30 seconds.  Add tomato sauce, diced tomatoes with their juices and stock and bring to a boil.  Add corn and beans, reduce heat and simmer for about 20 minutes.  Garnish with toppings and enjoy!

5 comments:

  1. Just made this for JR to bring to the ship for dinner tonight. He is going to LOVE it! I added shredded chicken (though he's on a strictly no chicken diet...)
    Thanks again!

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  2. Ya, I almost always add leftover chicken too! I hope he likes it :)

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  3. This sounds like a variation of the famous "Katie's Soup" recipe. hehehhehehe

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  4. Oh yeah. That sounds delicious!

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  5. Hahhaha, yes this is a "Katie's Soup" base, Mom...
    And add some shredded chicken, Maranda! Good way to use up leftovers...

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