Sunday, May 3, 2009

Mom’s 3-Color Tortilla Soup

This is one of my favorite soup recipes. Andrea, you asked for this recipe like 3 months ago and I am just now posting it. Sorry I am such a slacker.

Mom’s 3-Color Tortilla Soup
By: Frances Gray

1 Tbs. fat or oil
2-4 cloves of garlic, minced
1 cup onion, diced (or 2 Tbs. dry onion flakes added with canned tomatoes)
½ cup carrots, sliced (or one can)
1 medium zucchini sliced (cut lengthwise in quarters, trim out seeds, slice ¼ inch)
½ cup celery chopped
½ red bell pepper diced small
1 Tbs. ground cumin
1 tsp. dried oregano
1 cup medium or mild salsa
Optional: 1 small can of diced green chilies added with canned vegetables
1 quart chicken broth (or two, according to soup texture desired)
1 bunch fresh cilantro chopped (but across with scissors, and reserve a little for garnish)
1 can corn undrained (or, fresh corn is nice)
1 ½ cups cooked chicken chopped or torn
1 can tomatoes, diced
1 tsp. salt
½ tsp. ground pepper
1-2 cups tortilla chips, broken into small pieces (or noodle shaped tortilla chips)
Optional: ½ cup white cheese grated for garnish when serving (might make soup stringy)

In a large saucepan, melt the fat or oil over medium heat. Add the garlic, onion, carrots*, zucchini, celery and red bell pepper. Sauté for about 3 minutes, stirring occasionally, until the onion is translucent. Stir in the cumin and oregano and continue stirring another minute to combine the spices and vegetables. Add the salsa, broth, cilantro, corn, cooked chicken, and tomatoes. (Also add the diced green chilies if you are using them. ) Season with salt and pepper. Bring mixture to a boil, then simmer for 10 minutes.
To serve, garnish bowls of soup with fresh cilantro and pass around broken tortilla chips or noodle shaped chips and grated cheese (optional) to put on top.

Makes 8 servings.

*If carrots are canned add them with the salsa, etc.

(NOTE: Recipe can be altered according to preference or what you have on hand.)

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