Saturday, March 28, 2009

Tortilla Soup

This recipe can be doubled and frozen if preferred.

2 tbsp. olive oil.
1 1/2 cup chopped onion.
3 tbsp. minced garlic.
3 corn tortillas, broken into 1 inch pieces.
1 can rotelle.
4 cups chicken broth.
1 tsp. cumin.
1 tsp. ground coreander
1 tsp. dried oregano
1/2 tsp. or 2 shakes of cayenne pepper.
2 cups chicken, shredded or cubed.
1 1/2 cups frozen corn.
1/2 cup heavy whipping cream
1 cup monterey jack cheese shredded.

Heat oil, add onions and garlic. Sautee for 3 minutes. Stir in the tortilla pieces until they are soft.
Add rotelle, tomatoes, broth, spices, and bring to a boil. Remove from the heat, let it cool for 5 minutes.

Blend the mixture together in a blender, you may need to do this in 2 different times.

Return mixture to the pot, add chicken, corn, and cream. Boil and simmer about 5 minutes.
The mixture will thicken. Reduce to medium heat and it will thicken. Add salt and pepper as desired and serve with chips or whatever else you might enjoy.

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