diane's tortilla soup
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This delicious soup recipe comes from my longtime neighbor (24 yrs!). Diane is a marvelous scratch cook, and this tortilla soup is worth the trouble - lots of ingredients, but they all seem to meld beautifully. Sometimes I add a squeeze of fresh lime to this soup, but it's not needed. Adjust the spiciness simply by how many jalapenos you use and how heavy handed you are with the chili powder. I'd say as written this is low-medium spicy. You can even make it vegetarian by omitting the soup base and using vegetable stock and tofu.
yield
8 -10
prep time
45 Min
cook time
45 Min
method
Stove Top
Ingredients For diane's tortilla soup
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4 cloveminced garlic
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1 lgchopped onion
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4 ozcan green chiles
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2/3 cchopped celery
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2/3 cchopped green pepper
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4-5chopped jalapeno peppers
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3 Tbspcanola oil
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3 Tbspchili powder
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2-3 Tbspground cumin
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2 lgchopped tomatoes or 1 14 oz. can diced
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2 ctomato sauce
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6 cchicken broth or stock
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2 tspchicken soup base
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1 lbcooked chicken breast, chopped
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1/2 cyellow cornmeal
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1 Tbspchopped fresh cilantro
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1 tspsugar
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1/2" strips fired corn tortillas for garnish
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1-2 cshredded jack cheese
How To Make diane's tortilla soup
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1Saute the garlic, onion, celery, green pepper, and jalapenos in hot oil until tender.
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2Stir in chili powder and cumin and cook, stirring, for a few minutes.
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3Add the tomatoes, tomato sauce, and chicken broth and bring to a boil. Reduce heat and simmer 30 minutes.
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4Add the chicken. Sprinkle the cornmeal into the soup a tablespoon at a time until the desired thickness is reached.
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5Add cilantro and sugar and simmer for 5 more minutes.
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6Ladle into bowls, garnish with fried tortilla strips and jack cheese.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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